Matzo-rella Sticks

  3.0 – 2 reviews  
Level: Easy
Total: 1 hr 5 min
Active: 55 min
Yield: 2 to 3 servings

Ingredients

  1. 3 large eggs
  2. 3 tablespoons extra-virgin olive oil
  3. 1/4 cup seltzer, plus more if needed
  4. 3/4 cup matzo meal, plus more if needed
  5. 1/4 cup grated Parmesan
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon garlic powder
  8. 1/2 teaspoon dried oregano
  9. 1/2 teaspoon dried parsley
  10. Salt and freshly ground black pepper
  11. 1/2 cup matzo meal
  12. 1/4 cup grated Parmesan
  13. 1/4 teaspoon garlic powder
  14. 1/4 teaspoon dried oregano
  15. 1/4 teaspoon dried parsley
  16. Salt
  17. 1/4 cup potato starch
  18. 6 or 7 string cheese sticks (or one 8-ounce block of low-moisture mozzarella, cut into 4-by-1/2-inch sticks), unwrapped and refrigerated until ready to use
  19. Oil for frying, such as canola
  20. Salt
  21. 1 cup homemade or store-bought Marinara Sauce, recipe follows
  22. 1 tablespoon extra-virgin olive oil
  23. 1/4 cup diced white onion
  24. 2 cloves garlic, minced
  25. 1 tablespoon tomato paste
  26. One 14.5-ounce can (no salt added) diced tomatoes
  27. 1/2 teaspoon dried basil
  28. 1/2 teaspoon dried oregano
  29. 1/4 teaspoon dried red pepper flakes, optional
  30. Salt

Instructions

  1. For the matzo ball batter: Whisk together the eggs, oil and seltzer in a medium bowl. Add the matzo meal, Parmesan, baking powder, garlic powder, oregano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper and mix just until combined; do not overmix. The batter will be wet and sticky. Cover and refrigerate for 30 minutes or up to 4 hours so the matzo meal can absorb the liquid.
  2. For the matzo coating: When the batter is almost ready, mix together the matzo meal, Parmesan, garlic powder, oregano, parsley and 1/2 teaspoon salt in a shallow bowl or on a plate. 
  3. For the assembly: Place the potato starch in a shallow bowl or on a plate. Put some water in a small bowl. Coat 1 cheese stick in the potato starch. Wet your fingers with some water to prevent the matzo ball batter from sticking to your skin, then coat the cheese stick with 1/8 to 1/4 inch of the batter. Make sure the cheese is completely covered so it doesn’t leak out during frying. The batter should stick to the cheese easily and form a smooth matzo ball log. If it’s not sticking well, stir in a little more seltzer. If it’s too sticky, add a little more matzo meal.  
  4. Roll the stick in the matzo coating while shaping it into a cylinder, then set on a plate. Repeat with the other cheese sticks. You should have enough batter for 6 or 7 cheese sticks. Refrigerate the coated sticks. 
  5. Meanwhile, heat 2 inches of oil in a heavy-bottomed medium pot to 350 degrees F. Fry 2 or 3 coated sticks at a time, leaving the rest in the refrigerator, until golden brown, about 5 minutes. (Don’t overcrowd the pot or the oil temperature will lower too much.) You can test one to make sure the fry time is perfect; Stick a toothpick into one end of the stick. If there is no resistance from the cheese, then it is melted. And if you cut the stick, the cheese should be stringy, but not completely melted. Sprinkle with a little salt, then repeat with the remaining coated sticks. Serve hot with the Marinara Sauce. 
  6. Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Making sure they do not burn. Add the garlic, reduce the heat to low and cook until fragrant, about 1 minute more.
  7. Add the tomato paste and cook, stirring often, until it darkens slightly, 1 to 2 minutes. Add the diced tomatoes, basil, oregano, pepper flakes, 1/2 teaspoon salt and 1/4 cup water and mix to combine. Bring to a simmer, cover, then reduce the heat to medium low and cook, stirring occasionally, until the tomatoes are soft, 30 to 40 minutes. 
  8. Serve the sauce as is or, for a smoother texture, blend with an immersion blender. The sauce will keep, covered in the refrigerator, for up to 5 days.  

 

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