Recipe(tried): Noodle Latkes

Noodle Latkes
Recipe By: Los Angeles Times 12-20-2000
30 latkes

1 package fine egg noodles -- 8-oz.
2 tablespoons butter or nondairy margarine
oil -- for frying
1 small onion -- finely chopped
2 eggs
salt and freshly ground pepper

If you have leftover latke batter, you can bake the mixture kugel-style in the oven, adding two additional eggs, a quarter-cup of raisins and a little cinnamon. Spoon this into a greased baking dish or muffin pan and bake at 375 degrees until crusty, 20 to 30 minutes.

Cook pasta according to package directions and drain well. Transfer to large bowl, add butter and blend well. Set aside.

Heat 2 tablespoons oil over medium heat in small skillet. Saute onion until tender, about 5 minutes. Add onion to noodles. Blend in eggs and salt and pepper to taste.

Heat 1/4 inch oil in large heavy skillet over medium heat. Working in batches, drop pasta mixture by tablespoons into oil, flattening each spoonful with the back of a spoon to form a thin latke. Fry on both sides until golden brown and crisp, about 5 minutes per side. (Do not turn the latkes until the first side is golden and the top is firmly set).