Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Romanian Noodle Latkes (Pasta Latkes)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Romanian Noodle Latkes (Pasta Latkes) Empty Romanian Noodle Latkes (Pasta Latkes)

    Post by Lobo Tue 19 Jan 2016, 10:52 pm

    Romanian Noodle Latkes (Pasta Latkes) Img59l
    Romanian Noodle Latkes (Pasta Latkes)
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    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.






    • 20

    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

    Romanian Noodle Latkes (Pasta Latkes) Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

    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).

      Current date/time is Thu 28 Mar 2024, 4:14 am