WHY I LOVE THIS RECIPE: I found this recipe in an old congregation Chanukah Chandbook leaflet. The recipes are not the ones I traditionally make. Romanian Noodle Latkes are very crispy latkes that work well made a day ahead and reheated. Be sure to look at the Notes and consider making this recipe into a kugel.
Romanian Noodle Latkes
Servings: 30 latkes
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Ingredients
- 8 oz fine egg noodles
- 2 Tbsp butter or margarine
- Vegetable oil
- 1 small onion, chopped fine
- 2 eggs, beaten with a fork
- salt
- pepper
- Optional Toppings, such as herbed goat cheese, golden raisins, sour cream, sprinkle with brown sugar or serve plain.
Instructions
- Cook noodles according to package directions. Drain.
- Mix butter or margarine into the hot drained noodles.
- Add about 2 Tbsp of oil to a small skillet. Saute onions over medium heat until tender.
- Add onions to noodles.
- Blend in beaten eggs. Add salt and pepper to taste.
- In a heavy skillet, heat 1/4inch oil over medium heat. Drop 2 Tbsp of the mixture to hot oil, flatten with a small spatula to form a thin latke. Fry on each side until golden brown and crisp. (Do not turn latkes until the first side is golden brown and crisp.)
- Remove and drain on paper towels.
- Garnish with your choice of topping, if desired.
Notes
These noodle latkes are great with a variety of toppings. They can also be baked kugel style adding 1 or 2 additional eggs and 2 or 3 Tbsp. golden raisins. Spoon into greased baking dish or muffin pan. Bake at 375 degrees for 20-30 minutes or until crisp on top.
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