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Bored of the regular latkes? I don’t want to serve the same latkes daily here. These ramen latkes make for a delicious change; with their crunchy exterior and soft inside, you get the perfect balance in each bite.
2 packs Gefen Ramen Noodles (cooked and drained)
2 eggs
salt, to taste
pepper, to taste
1 pack finger meat (you can use boneless flanken)
1 onion (sliced)
1/4 cup oil, such as Gefen Canola Oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Pereg Paprika powder
1 tablespoon chicken consommé
1 tablespoon Lipton Onion Soup Mix
Place the onions in a pan, place the meat on top, and add the spices. Mix well.
Cover and bake at 350 degrees Fahrenheit for three hours.
Allow to cool and then shred into small pieces. (Add some of the liquid too for great flavor.)
Mix with the ramen noodles and eggs.
Add some salt and pepper.
Heat about half an inch of oil in a pan.
Form the latkes and drop them into the hot oil, fry until crispy and flip. Remove when both sides are crispy.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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