I celebrated Passover this year by figuring out the most unholy ways I could think of to eat matzo balls. I came up with (1) deep-fried with bacon fat, and (2) wrapped in bacon.
I think people very slightly favored the bacon-wrapped version, but it was a close call. Both were sacrilicious.
I also feel compelled to note that a half slice of bacon is precisely the right size to go around a matzo ball, which I take as a sign that the two were meant to be together.
Bacon-wrapped matzo balls
Inspired by Ilan Hall
Matzo balls of your choice (I use Manischewitz mix and am not ashamed)
1 package regular-cut bacon
Prepare matzo balls per your normal method. While matzo balls are simmering, preheat oven to 400°F. Cover baking sheet with aluminum foil.
Cut bacon slices in half. Wrap half-slice of bacon around each matzo ball and place, seam-side down, on baking sheet. Bake until bacon is crispy.
Deep-fried matzo balls
Matzo balls of your choice—I think this works better with smaller matzo balls, or you can cut full-sized ones in half, as I did
2 eggs, beaten
Neutral-flavored oil for frying—plus, perhaps, some bacon grease from the bacon-wrapped matzo balls
Pour beaten eggs onto one plate and matzo meal onto another. Dip matzo balls in egg, then coat thoroughly with matzo meal.
Heat oil to 350°F.
When oil is hot, add a few of the matzo balls to the oil—don’t overcrowd the pan. Fry until brown and crispy, and set aside on paper-towel lined plate to drain. Repeat until all are fried.