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Dairy
Easy
50 m
Diets 
The mac and cheese ball you love, reimagined for Chanukah. Crisp on the outside, cheesy-warm on the inside — they’re a cozy celebration in every bite.
Yield: About 20 latkes
6 ounces Tuscanini Elbow noodles (about 4 cups cooked)
3 eggs
1 and 1/2 cups shredded Mexican blend cheese (cheddar and mozzarella), divided
1/2 cup cottage cheese
1/4 cup sour cream or plain Greek yogurt
1 teaspoon mustard (Dijon or yellow)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
3/4 cup all-purpose flour, such as Glicks
1/2 cup plain breadcrumbs
4-5 tablespoons butter, for frying
4-5 tablespoons oil, for frying
sour cream
sprinkle of grated Tuscanini Parmesan or extra shredded cheese
fresh chives, parsley, or scallions for garnish
Bring a medium pot of salted water to a boil. Add the noodles and cook until soft (but not mushy), about eight to nine minutes. Drain well.
In a large bowl, combine the eggs, cottage cheese, sour cream (or yogurt), 3/4 cup shredded cheese, mustard, garlic powder, onion powder, paprika, salt, pepper, flour, and bread crumbs. Blend with an immersion blender until mostly smooth (a few bits of cheese are fine).
Fold in the rest of the shredded cheese, as well as the cooked noodles, and mix with a fork until evenly coated and the mixture holds together.
Heat about three tablespoons butter and three tablespoons oil in a large nonstick frying pan over medium-high heat. Using gloved hands, take a heaping tablespoon of the mixture and press it into a ball. Place the ball into the pan, flatten slightly, and fry for three to four minutes per side, until golden brown and crisp. Repeat with the remaining batter, making sure not to overcrowd the pan. Add more butter and oil as needed for each batch.
Once done, remove the latkes from the pan and place on a wire rack. Pat dry with paper towel.
Transfer the warm latkes to a platter (see tip). Add your toppings of choice and serve.
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