Fried Vegetable Matzo Balls
Serves: Makes about 18 matzo balls
For the Matzo Balls:
4 tablespoons vegetable oil
1 box Manischewitz® Reduced Sodium Matzo Ball mix (both packets)
1 shallot, minced
1/2 cup shredded carrots
1/2 cup diced red pepper
Vegetable oil for deep frying
For the Tangy Dipping Sauce:
1/2 cup mayonnaise
3 tablespoons teriyaki sauce
1 tablespoon Manischewitz® Honey
3 tablespoons mustard
Prepare matzo ball mix according to package directions, but use BOTH packets, 4 eggs, and 4 tablespoons oil. Add the shallots, carrots, and red pepper and blend well.
Bring oil to a boil in a small pot.
Wet hands and form batter into matzo balls, approximately 1 inch in diameter.
Drop a few balls at a time into the boiling oil and let them fry for about 1 minute or until they float to the top. Remove from pot and place them on a paper towel. Repeat until all the batter is used.
Make the sauce. Mix all the ingredients well in a small bowl until well combined.
Note: These can be made dairy by adding about 1/2 cup shredded cheese (mozzarella or cheddar) into the mixture. Serve with heated marinara sauce for a great dipping option.