Cin­na­mon sugar balls

The Jewish Chronicle - - LIFE - AMY KRITZER’S

This recipe was in­vented for left­over cooked balls. It works best with denser, not too chick­eny ones. If you are keep­ing kosher, make sure to mix a veg­e­tar­ian ball with the yogurt sauce, or use a dairyfree yogurt. Or make new balls just for this recipe - you could even add a bit of cin­na­mon or sugar. I re­ally think you should.

INGREDIENTS

12 matzah balls

115g sugar, plus ex­tra for sprin­kling

2 tbsp ground cin­na­mon

Yo­ghurt Sauce:

140 – 170g nat­u­ral yo­ghurt 2 tbsp co­coa

1 tbsp honey

Pinch of salt Choco­late shav­ings for gar­nish

METHOD

Dry left over matzah balls and re­frig­er­ate overnight.

The next day, pre­heat oven to 180°C. Com­bine cin­na­mon and sugar in a medium bowl and roll the balls in the mix­ture, coat­ing com­pletely. If the mix­ture is not stick­ing well, we them a lit­tle.

Line a bak­ing tray with parch­ment pa­per and put the matzah balls on the pa­per. Bake for 15 min­utes or un­til crispy.

While they are bak­ing, com­bine sauce ingredients.

Serve matzah balls hot with dip­ping sauce.

Find more of Amy’s recipes at www. what­jew­wan­naeat. com or in her book Sweet Nosh­ings

PHOTO: AMY KRITZER

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