Here is an amazing Hanukkah recipe from Chabad.org. As you can tell, I love making latkes, and enjoy making latkes out of non-traditional foods, like apple or spinach & feta. So, I just had to try noodle-based latkes. And, one or our daughters was going to be home and she loves mushrooms, so this was a perfect combo – mushroom noodle latkes.Please forgive me, I did not do a good job getting pictures of these latkes. It was the first night of Hanukah and there was too much excitement and impatience to eat dinner so that new toys could be played with. Nonetheless, they were delicious! Everyone ate way too many, so no leftovers.
The flavor is very rich, butter is used to cook the mushrooms and the latkes. So serve this with a good salad to balance it out. We ate it with a hearty kale salad.
Mushroom Noodle Latkes
- 4 tablespoons butter or peanut oil
- 1/2 pound thinly sliced fresh mushroom caps (grown locally)
- 8 scallions including 3 inches of green top, sliced into long ovals
- 4 large eggs (raised locally)
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons snipped or chopped fresh parsley
- 1/2 teaspoon garlic powder or fresh minced garlic
- 1/2 pound fine egg noodles (cooked according to directions on package)
On high heat, heat 2 tablespoons of butter or oil. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.Beat the eggs with the salt, pepper, parsley and garlic powder.Combine with the noodles and cooked mushrooms.Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.Cook 4 to 5 minutes on each side until brown and crispy. Blot with paper towels.Serve and enjoy!Serves 4 for dinner, more as a side.
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