| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Jewish, Desserts |
30 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) fine egg noodles |
| 2 |
tb |
Unsalted butter or margarine |
| 2 |
|
Eggs; lightly beaten |
| 1/4 |
ts |
Salt |
| 1 |
sm |
Apple; peeled & finely dice |
| 1/2 |
c |
Golden raisins; plumped in |
|
|
; apple juice |
|
|
Oil for frying |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
INSTRUCTIONS
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."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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