Romanian Noodle Latkes (Pasta Latkes)
- 1/2 lb. thin egg noodles
- 2 Tbs. unsalted margarine
- Vegetable oil for frying
- 1 small yellow onion, finely chopped
- 2 eggs, lightly beaten
- Salt and freshly ground pepper, to taste
In a small fry pan over medium heat, warm 2 Tbs. oil. Add the onion and sauté until tender, about 5 minutes. Transfer to the bowl with the noodles. Add the eggs, season with salt and pepper and stir to blend.
Line a baking sheet with paper towels. In a large, heavy fry pan over medium heat, pour in oil to depth of 1/4 inch and heat to 375°F on a deep-frying thermometer. Working in batches, drop the noodle mixture by tablespoons into the hot oil, flattening with the back of the spoon to form thin latkes. Fry until the latkes are firm, golden brown and crisp on top, about 5 minutes per side. Using a slotted spoon, transfer the latkes to the prepared baking sheet to drain, then serve immediately. Makes about 30 latkes.
Judy Zeidler, Author, The Gourmet Jewish Cookbook (William Morrow and Co., Inc., 1988).