Here is my Mother-in-Law Joyce’s take on Passover Popovers. They are basically matzah balls magically transformed into light and fluffy popovers – dinner rolls with a big space inside. The pictures are from her own recipe box.
While I have never successfully made these, Joyce’s always turned out perfectly. It’s best to eat them while they are just out of the oven, warm and wonderful. They do go stale quickly, so just make what you need for the day. – Marnie Fienberg
Makes 10-12 popovers
Preheat over to 425degrees Fahrenheit (220 Celsius) and grease a cookie sheet or muffin tin (parchment paper works well too).
1/3 cup of oil
2/3 cup water
1 cup matzah meal or 1/2 cup matzah meal + 1/2 cup matzah cake meal
1 tablespoon sugar
A dash of salt
3 large eggs
Mix the oil and water in a saucepan. Bring to a boil.
Add all the other ingredients to the pan except the eggs.
Remove from the heat and immediately stir until the batter leaves the side of the pot (no longer sticks to the side of the pot)
Let set and cool for about 15 minutes.
Once the mixture is cool, add the eggs one at a time, beating with a fork (not a mixer) until well incorporated before adding the next egg.
Using a tablespoon or wooden spoon, drop balls of the mixture onto the cookie sheet or muffin tin.
Bake for 10 minutes at 425 degrees then lower the heat and bake for 25 minutes at 375 degrees.
DO NOT OPEN THE OVEN until they are done baking.’
Please let us know on the website or on our Facebook page if you tried these. Send pictures!