Deep Fried Matzoh Balls

I bought too many boxes of matzoh balls, and went searching, for ideas on how to make them, but not make soup.   Here's what I found!   They were delicious, and I had a chipotle lime Ranch, that I dipped mine into.   

Deep Fried Matzo Balls

Ingredients

• 4 eggs, separated
• 1 tablespoon vegetable oil, plus more for frying
• 2 tablespoons chives, minced, plus more for garnish
• 1 packed Lipton Kosher Matzo Ball Mix
• 10 cups water or broth
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cups Panko bread crumbs
• ½ cup mayonnaise
• 1 tablespoon sriracha, or your favorite hot sauce
• 1 teaspoon lime juice

Instructions

1. Whisk together 2 of the eggs and 1 tablespoon vegetable oil with a fork in a medium bowl. Then add chives and matzo ball soup mix and stir to combine.
2. Refrigerate for 10 minutes. While the mix is chilling, bring 10 cups of water or broth to a boil in a medium stock pot. Wet hands and form batter into 12-15 1-inch balls.
3. Carefully place balls in the stock pot and lower to a simmer. Simmer for 15 minutes, turning balls occasionally, until cooked through and the balls expand.
4. Set aside and let cool.
5. Whisk together mayo, sriracha, lime juice and salt to taste in a small bowl.
6. Set aside three large, shallow bowls. In one, mix flour, salt and pepper. In another, mix remaining 2 eggs. Put the Panko in the third.
7. One at a time, place the balls in the flour, and dusk off any excess, then the egg, and lastly coat in Panko. It helps to use one hand for wet ingredients and one for dry.
8. Meanwhile, heat 2 inches of oil up in a medium stock pot to 350 degrees F. Fry matzo balls in batches, about 3 minutes per side, until golden.
9. Let cool on cooling rack slightly, plate, garnish with chives, and eat immediately with spicy aioli!