Serve these Passover popovers alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.
- Yield: Makes about 12
Source: The Martha Stewart Show, April Spring 2007
- 1/2 cup vegetable oil, plus more for baking sheet
- 1/2 teaspoon salt
- 1 cup matzah meal
- 1 tablespoon sugar, or to taste
- 4 eggs
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.