Makes 12
| Canola oil (for the pan) | |
| 1 1/4 | cups water |
| 1/2 | cup canola oil |
| 1 1/2 | cups matzo meal |
| 3/4 | teaspoon kosher salt |
| 1/4 | teaspoon sugar |
| 4 | eggs |
1. Set the oven at 425 degrees. Have on hand a standard 12-cup muffin pan. Spoon about 1/4 teaspoon of oil into each cup.
2. In a large saucepan, bring the water to a boil. Remove the pan from the heat and add the 1/2 cup of oil, matzo meal, salt, and sugar. Use a wooden spoon to stir the mixture. The dough will be thick and clumpy. Let it sit for 2 minutes.
3. Heat the muffin pan in the oven for 2 minutes.
4. Use the wooden spoon to stir the eggs, one at a time, into the dough, beating until they are fully absorbed.
5. Remove the muffin pan from the oven. Carefully spoon the dough into the cups, filling each about halfway. Using potholders to lift the hot pan, return it to the oven and bake 22 to 25 minutes or until the popovers are puffed and golden brown. - Adapted from the Metropolitan Club
© Copyright 2008 Globe Newspaper Company.
