Fried Matzo Balls

In a sauté pan over medium-high heat, warm 2 Tbs. of the oil. Add the mushrooms and a few pinches of salt and cook, stirring occasionally, until the mushrooms are soft and lightly browned, 5 to 6 minutes. Transfer to a paper towel-lined plate.

In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion, carrot, celery and a few pinches of salt and cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Return the mushrooms to the pan and stir until well combined. Add the flour and cook, stirring, for 1 minute. Add the stock, bring to a simmer and cook until the mixture thickens. Remove from the heat and let cool. Transfer the vegetable mixture to a bowl and refrigerate until the mixture has cooled and is set, about 1 hour.

In a bowl, whisk together the egg yolks, the 1/2 cup oil and the seltzer water. Add the matzo meal, the 1 1/2 tsp. salt and the parsley and stir until well combined. Using a stand mixer or a handheld mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Using a rubber spatula, fold the egg whites into the matzo meal mixture.

In a small, deep pot over medium-high heat, warm 2 inches of oil to 350°F on a deep-frying thermometer.

Scoop out about 1 Tbs. of the matzo dough, place on a baking sheet and lightly flatten. Place 1 1/2 to 2 tsp. of the vegetable mixture on the dough, then top with 1 Tbs. dough. Seal the edges and lightly form into a ball. Repeat with the remaining matzo dough and vegetable mixture.

Carefully drop 8 to 10 matzo balls at a time into the hot oil and fry until golden brown, about 8 minutes. Using a slotted spoon, transfer the matzo balls to a paper towel-lined plate and season with salt. Makes 28 matzo balls.

Williams-Sonoma Kitchen.