RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Latkes: Noodle-Apple-Raisin, Romanian - dairy, pareve
1 pk (8 oz) fine egg noodles 2 tb Unsalted butter or margarine melted 2 Eggs; lightly beaten 1/4 ts Salt 1 sm Apple; peeled & finely diced 1/2 c Golden raisins, plumped in apple juice Oil for frying 1/2 c Sugar 1/2 ts 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 inch 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. Makes about 30 latkes. Each serving contains about: 74 calories; 25 mg sodium; 23 mg cholesterol; 3 grams fat; 12 grams carbohydrates; 1 gram protein; 0.10 gram fiber. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7. "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." LARRY LUTTROPP
