ROMANIAN NOODLE LATKES

      Title: ROMANIAN NOODLE LATKES
  Categories: Jewish, Desserts
       Yield: 30 Servings
  
       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
  
   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."
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