Recipe by dojemi
Courtesy of Joan Nathan as seen on Martha Stewart.
Top Review by Syd's kitchen
This recipe was not a huge success in my kitchen. I followed the instructions and the popovers did not "pop!" That is, they did not rise. The only reason I gave it two stars is because they tasted fine, but were tiny. I found another recipe that uses cake meal in addition to matzo meal and they turned out much better.
- 1⁄2 cup vegetable oil, plus more for baking sheet
- 1⁄2 teaspoon salt
- 1 cup matzo meal
- 1 tablespoon sugar (or, to taste)
- 4 eggs
Directions See How It's Made
- Preheat oven to 375 degrees.
- Brush a baking sheet with oil; set aside.
- In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat.
- Stir in matzah meal until sticky, remove from heat and let cool completely.
- Add sugar and eggs, one at a time, beating well after each addition.
- Fill a large bowl with water.
- Dip your hands in the water and then form dough into a ball about the size of a tennis ball.
- Place on prepared baking sheet.
- Repeat process until all dough has been used.
- Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes.
- Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes.
- Serve immediately.