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Dairy
Easy
40 Minutes
Diets 
So many good nostalgic flavors here served up in a crisp latke form. Think of it as a cross between a sweet noodle kugel and funnel cake. I’m all for traditional latkes but sometimes it’s fun to switch things up!
This is also a great recipe to make when you want to use up leftover pasta. I love using Manischewitz egg noodles for this recipe. She’s a classic!
Makes 12
12 ounces Manischewitz Egg Noodles
3 eggs
1/2 cup light brown sugar
1/2 cup cottage cheese
1/4 cup sweetened Greek vanilla yogurt
2 teaspoons Gefen Vanilla Extract
1/2 teaspoon cinnamon
1/2 cup powdered sugar, such as Gefen
1 teaspoon cinnamon
Bring a medium pot halfway full of water to a boil. Add a pinch of salt, then add the noodles. Bring to a boil and cook for seven to eight minutes.
Meanwhile add the eggs, brown sugar, cottage cheese, yogurt, vanilla, cinnamon, and a pinch of salt to a blender. Blend until smooth. Pour the mixture into the noodles and mix until combined.
Add in the flour and panko and mix again until cohesive. Set aside.
In a small bowl, whisk together the powdered sugar with the cinnamon. Set aside for serving.
Add one tablespoon of the butter and one tablespoon of oil to a large non-stick frying pan and heat on medium-high heat. Once sizzling, add four mounds of the mixture into the pan, forming patties, and fry until golden and crisp, four minutes or so. Flip and cook on the other side until golden and then remove to a plate. Continue with remaining batter, adding more butter and oil as needed.
Immediately place on a platter and top liberally with powdered sugar and cinnamon, using a sieve to avoid any clumps. Serve fresh and enjoy!
Sponsored by Manischewitz
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