Ingredients
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1/2 cup vegetable oil, plus more for brushing
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1/2 tsp salt
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1 tbsp sugar
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2 cups water
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1 cup matzo meal
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1 cup matzo cake meal
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5 large eggs
Steps
1
Preheat oven to 425°F. In a medium saucepan, combine the oil, salt, sugar, and water and bring to a boil on medium-high. Stir in the matzo meal and cake meal until the dough is stiff. Remove from heat and let cool completely, 15–20 min. Transfer dough to a large bowl.
2
Brush a 12-cup muffin pan with oil. Crack the eggs into a large measuring cup. Using a hand mixer, gradually pour eggs into matzo dough and beat on low speed until smooth, scraping the sides and bottom of bowl as needed.
3
Spoon batter into prepared muffin pan, filling each cup three-quarters full (about ⅓ cup batter). Bake 20–25 min., until popovers are puffed. Turn off oven. Let popovers sit in oven 10 min., until cooked through.
Tips
For extra oomph, combine ⅓ cup chopped herbs (like parsley, chives, and dill) with ½ cup margarine or butter to serve with the popovers.
