Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Passover Popovers 2.9 (21) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 10, 2019 Print Share Share Tweet Pin Email Yield: 12 Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan. Ingredients ½ cup vegetable oil, plus more for baking sheet ½ teaspoon salt 1 cup matzah meal 1 tablespoon sugar, or to taste 4 eggs 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. Print