Romanian Noodle Latkes (Pasta Latkes)
Prep Time:
5 minutes
Cook Time:
65 minutes
Servings:
10
Instead of frying latkes, you can bake the noodle mixture kugel-style. Add 2 more eggs plus 3 Tbs. raisins. Spoon the mixture into a greased baking dish or muffin pan and bake in a 375°F oven until crispy on top, 20 to 30 minutes.
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Ingredients:
- 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
Directions:
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package instructions. Drain well. Transfer the noodles to a large bowl, add the margarine and stir to blend well. Set aside.
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).
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).
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