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Romanian Noodle Latkes (D/P, TNT)
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Serves: 6 (5 latkes each)

1 package (8 ounces) fine egg noodles
2 tablespoons unsalted butter or margarine, melted
2 eggs, lightly beaten
1/4 teaspoon salt
1 small apple, peeled and finely diced
1/2 cup golden raisins, plumped in apple juice
oil for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Cook noodles according to package directions. Then drain well.

Transfer to large bowl, add butter and mix well. Cool, slightly. Blend in eggs, salt, apple and raisins.

In large, heavy skillet heat 1/4" oil over medium heat.

Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side.

Do not turn latkes until first side is golden and top is set. Drain on paper towels. Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.

Judy Zeidler: "These latkes are based on traditional ingredients from an old family favorite, noodle kugel. Noodles, eggs, apples and raisins are combined, resulting in a crisp latke, that is dipped in cinnamon sugar."

Posted by Elaine Radis

Nutritional Info Per Serving: N/A