In a medium bowl, combine the matzo meal, grated Parmesan cheese, eggs, olive oil, and salt.
Mix everything together until a smooth dough forms. The dough should be slightly sticky but not too wet. If it’s too dry, add a splash of water; if too wet, add a bit more matzo meal.
Cover the bowl with plastic wrap and let the dough rest for about 15 minutes to allow the matzo meal to absorb the liquid.
Step 2: Shape the Knaidel
Divide the dough into 8–10 equal portions using a cookie scoop or your hands.
Roll each portion into a ball, ensuring they are evenly sized. You can also flatten the balls slightly to create a pancake-like shape if desired.
Step 3: Fry the Knaidel
Heat about 1 inch of olive oil or vegetable oil in a deep skillet or pot over medium-high heat.
Carefully place the knaidel into the hot oil, working in batches to avoid overcrowding.
Fry the knaidel until they are golden brown and crispy on all sides, about 3–4 minutes per side. Flip gently to ensure even browning.
Remove the knaidel from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Serve
Garnish the knaidel with fresh dill or parsley for added flavor and color.
Serve hot as a side dish, or use them as part of a soup, such as chicken soup or matzo ball soup.
Tips:
Matzo Meal: Matzo meal is a key ingredient in this recipe. If you don’t have matzo meal, you can substitute it with a mixture of almond flour and potato starch.
Cheese Variety: Feel free to use different cheeses like cheddar, mozzarella, or a combination of cheeses to suit your taste.
Frying Oil: Use a neutral-flavored oil like vegetable oil or canola oil for frying. Olive oil adds a subtle flavor but may smoke at high temperatures.
Storage: Leftover knaidel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
