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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Ever heard of Bitcoin? I encourage you to veiw my 4 minute video about the Bitcoin of Health Care CoinMD. Just load set up a free 30 day test ride and contact me as needed. I have a Facebook informational page you can request to join for all my mist updates.


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Romanian Noodle Latkes (Pasta Latkes)


Posts : 26963
Thanked : 1437
Join date : 2013-01-12

Romanian Noodle Latkes (Pasta Latkes)

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

Romanian Noodle Latkes (Pasta Latkes)

Be the first to Write a Review
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


  • 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

Wine Pairing

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


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 Sun 21 Jan 2018, 2:03 pm