Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Passover Popovers 2.9 (21) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Print Rate It 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. Rate it Print