1cupmatzo mealor 4 matzo pieces blended in a food processor
olive oil
marinara sauceto serve
Instructions
Noodle Mixture
In a large sauté pan over medium heat, melt butter. Add onion and garlic, and cook for a few minutes, until fragrant and soft.
While still in the bag, smash egg noodles until pieces are size of grains of rice. Add egg noodle pieces to sauté pan, and cook until slightly toasted. Pour in wine, and increase heat to medium-high. Keep stirring while noodle pieces absorb liquid. Slowly add vegetable broth and milk, and bring to a simmer. Cover, and let cook on low until noodle pieces are tender and all liquid has been absorbed or evaporated.
Filling
Once noodle mixture is cooked, remove from heat to a large mixing bowl. Stir in all ingredients until completely mixed. Cover with a kitchen towel or paper towel, and place in refrigerator to cool for about 4 hours or overnight.
Coating
In a shallow bowl, add flour, salt and pepper; in another shallow bowl, add beaten eggs; and in a third shallow bowl, add matzo meal. Prepare a plate or baking sheet for coated arancini. Prepare a paper towel-lined plate for fried arancini.
Use a spoon to create balls of chilled noodle mixture, about 2 inches in diameter each. Dip balls in flour mixture, then egg and then matzo meal, and transfer to prepared plate.
In a large skillet over medium-high heat, add 1-inch olive oil. Test oil temperature by placing 1 arancini in skillet. Oil should sizzle but not pop when tested; it should cook for 3 to 5 minutes on each side until coating is golden brown. Remove arancini from skillet using a slotted spoon or tongs to prepared plate. Fry remaining arancini. Serve with marinara sauce.
Notes
- Marinara: Feel free to make or purchase your favorite type of sauce.- Frying: Can be done in an air fryer, deep fryer, or in a pan.