Potato Proscuitto And Matzo Balls For Paperchef

I must admit, the paper fairies got to me! When I came across a post where Bron‘s lovely daughters dressed up as fairies, held up wispy pieces of paper with some magical ingredients scrawled on them, I knew I was going to bite the bullet and participate in my first ever Paperchef. The task at hand sounded like fun, the fours ingredients revealed for the challenge were floury potatoes, proscuitto, thyme and Mother’s Day. What would I make with these ingredients that would be perfect for Mum on her special day, I thought to myself. And then an idea started taking root in my head and within half a day, I had my recipe planned out and props for the photoshoot to follow picked out and arranged. I decided to go all out and use special ingredients that rarely see the light of my kitchen, instead they sit on the shelves in my pantry hoping today would be their lucky day.

After I googled floury potatoes [and there is a lot of confusion and misinformation floating around on the internet regarding potato varieties], I decided that the Royal Blue potatoes in this week’s vegetable basket would be just right. The proscuitto I used for this recipe was Spanish style sweet serrano. Armed with a fresh bunch of thyme from the garden, I collected an egg and an Australian purple garlic from the kitchen. I also grabbed the matzo meal and pink salt flakes from the pantry. With the potatoes boiling and the deep fryer slowly heating up the oil, my excitement grew. The poppers/balls that resulted from all that planning were a perfect Mother’s Day treat, especially served in retro milkshake parlor glasses that would’ve transformed Mum to the 70s if she would’ve been with me that day.

Potato Matzo Poppers in retro glasses.

Potato Proscuitto And Matzo Balls
[Preparation Time : 40 minutes/ Cooking Time: 10 minutes/ Makes 20 Balls]


3 large Royal Blue potatoes
75g Proscuitto/Sweet Serrano, finely chopped
1/4 cup fresh thyme leaves
1 cup matzo meal
1 egg
3 purple garlic cloves, crushed
1 tsp pink salt flakes
1 tsp ground paprika
freshly ground black pepper


Boil potatoes. Peel and mash. In a large bowl combine mashed potato with all the other ingredients and mix well till it forms a dough-like consistency. With your palms, shape the dough into small balls, the size of golf balls.

Heat oil in a fryer. Fry the balls on high for about 5-6 minutes, turnning constantly till golden brown and cooked through. Serve hot potato and matzo balls with your favorite sauce and shome shredded iceberg lettuce and carrots.

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