Noodle Apple-Raisin Latkes

(yields 24 latkes)

  • 1 package (8 ounces) fine egg noodles
  • 2 tablespoon unsalted butter or margarine, melted
  • 2 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1 small apple, peeled and finely diced
  • 1/2 cup golden raisins, plumped in apple juice
  • Oil for frying
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

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 a 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.

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