This is my nightmare holiday. I have never been able to hold out through a week of a unleavened Passover diet. If I’m not mistaken, I think 12 hours is my record at this point and that’s just because I slept in late that year. I live for yeasty, puffy, doughy carbs. Sooooo this mouth drying cracker is supposed to fill all of my bread needs? It’s not even well salted. (That’s the salt snob in me). Thanks a lot matza. You’ve done us no favors here. Also, I hear it backs you up… or at least I figure when my husband is locked in the bathroom for an hour yelling, “LET MY PEOPLE GO!” (I’m sorry.)
So I did some research behind this “no-leaven” business. I’m not giving you a history lesson. I just want you to know that I am a half good jew. I found a life altering article in The New York Times published in April 2006. Rabbi Moshe Soloveichik said it was perfectly fine to use baking soda and baking powder in passover food. Apparently we’ve really been taking this “no leaven bread at passover” to a whole new level when we clean out all of the flour products from our house in preparation for the holiday. I obviously don’t do that. But that’s just because I’m a bad jew. The only reason I’m writing all this is so no one jumps on me about using baking powder in this kosher for passover recipe. There is leavening agents in your matza ball mix. I guarantee it. So…. ha!
These hush puppies made with matza ball mix can be a new addition to your passover diet. Try something new for a change. Matza brei is good, but matza ball hush puppies are deep fried. And these come with a curry mayo. Don’t even try to argue with me. I truly am sorry for the potty joke earlier.
MATZA BALL HUSH PUPPIES
WITH CURRY MAYO
MAKES 12 PUPS
MATZA BALL HUSH PUPPIES:
1 packet (75g) matza ball mix (I used Manischewitz brand)
¼ cup cornmeal
2 tbsp sugar
½ tsp baking powder
1 cob corn
¼ cup plus 2 tbsp milk or water
canola or vegetable oil for frying
chopped chives, garnish
½ cup mayo
1 tbsp yellow curry paste
1 tsp white vinegar
¼ tsp turmeric
MATZA BALL HUSH PUPPIES MIX:
In a bowl, combing the packet of matza ball mix, cornmeal, sugar, and baking powder. Slice the kernels off of the cob of corn. With the back of your knife, scrape down the cob to release all of the starchy corn pulp. Add the kernels and pulp to the matza mix. In a separate bowl, whisk the eggs and milk together. Pour the egg mixture over the dry corn mix and combine. Set aside to hydrate for 15 minutes. DO NOT ADD ANY SALT. The matza ball mix is salty enough.
Combine the mayo, curry paste, vinegar, and turmeric in a bowl until homogenous. Garnish with chopped chives. Set in the fridge until you’re ready to eat.
FRY THE HUSH PUPPIES:
Heat your deep fry oil to 325˚F in a Dutch oven or deep fryer. Once the oil comes up to temp, drop the hush puppy batter in by the rounded tablespoonful and fry for 2-3 minutes until golden brown. Move them around to be sure they’re browning on all sides. You can keep them warm in a 200˚F oven if you’re not eating them right away. Garnish with chopped chives and serve with curry mayo! Yum.
^DAS MY FACE.