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Fried matzah balls?
We had a thought last night during 2nd seder for this year's implementation of the 'pork-and-dairy on matzah' tradition I have. (I keep pesadik. I don't keep kosher.)
So, the original thought was: matzah balls made with bacon fat instead of with chicken fat, stuffed with cheese, and fried like arancini.
My later thought is to actually stuff them with bacon and cheese.
So, do people think that this might work? I'm a bit dubious because you boil matzah balls to not only cook, but to hydrate them, and unlike with cooked risotto, cooked matzah balls can't really be crumbled and re-formed.
But I really want it to work!
Hm. Maybe make the MB mix light on eggs (or not?), cook, crumble, add _more_ egg, and make the balls, roll in matzah meal (maybe?), and fry?
Opinions?
(I don't believe that MB batter, formed around cooked bacon & cheese, and then boiled (and then maybe pan-fried?) would work. Do yo disagree?
So, the original thought was: matzah balls made with bacon fat instead of with chicken fat, stuffed with cheese, and fried like arancini.
My later thought is to actually stuff them with bacon and cheese.
So, do people think that this might work? I'm a bit dubious because you boil matzah balls to not only cook, but to hydrate them, and unlike with cooked risotto, cooked matzah balls can't really be crumbled and re-formed.
But I really want it to work!
Hm. Maybe make the MB mix light on eggs (or not?), cook, crumble, add _more_ egg, and make the balls, roll in matzah meal (maybe?), and fry?
Opinions?
(I don't believe that MB batter, formed around cooked bacon & cheese, and then boiled (and then maybe pan-fried?) would work. Do yo disagree?