Passover Popovers

"Courtesy of Joan Nathan as seen on Martha Stewart."
 
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photo by dojemi photo by dojemi
photo by dojemi
Ready In:
30mins
Ingredients:
5
Serves:
12
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ingredients

  • 12 cup vegetable oil, plus more for baking sheet
  • 12 teaspoon salt
  • 1 cup matzo meal
  • 1 tablespoon sugar (or, to taste)
  • 4 eggs
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directions

  • 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.

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Reviews

  1. 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.
     
  2. I have made different versions of these rolls, but this one is the best I have tried. Puffs up like a popover and is a good size for small sandwiches.
     
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