Jayne Cohen's Black Grape, Goat Cheese, and Noodle Latkes with Fragrant Honey

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Recipe for Black Grape, Goat Cheese, and Noodle Latkes with Fragrant Honey, a new twist on latkes from the author of Jewish Holiday Cooking.


  • 4 ounces medium flat egg noodles
  • 2 large eggs
  • 1/4 cup walnuts, lightly toasted and coarsely chopped
  • 1 tablespoon plus 2 teaspoons finely chopped fresh rosemary leaves
  • salt and freshly ground black pepper, to taste
  • 4 ounces fresh (not aged) goat cheese, chilled
  • 1 cup black grapes (about 7 ounces), seeded and cut into quarters
  • unsalted butter and mild vegetable oil such as canola or avocado, for frying
  • fragrant honey


  1. Bring 2 to 3 quarts water and 1 teaspoon salt to a rapid boil in a large pot. Add the noodles and cook until just tender but still firm.
  2. Meanwhile, in a large bowl, whisk together the eggs, walnuts, rosemary, and salt and pepper to taste.
  3. Drain the cooked noodles thoroughly, let them cool slightly, then combine them well with the egg mixture. Cover the bowl and refrigerate the mixture until cold and firm, about 1 hour. The noodles will have absorbed all the egg.
  4. Cut the cheese into bits and add it to the bowl, together with the grapes. Mix well. Take about 1/3 cup of the mixture, making sure it includes some cheese and grape pieces, and shape it into a patty. Place it on a platter and continue forming patties until you have used up all the batter.
  5. Handle the patties carefully - they will be somewhat fragile. If time permits, refrigerate the patties to firm them up before frying.
  6. In a 10- to 12-inch heavy skillet, heat 2 tablespoons each of butter and oil over high heat until hot but not smoking. Working in batches, add the latkes. Flatten each slightly with a spatula and fry quickly until golden brown, about 3 minutes. Turn carefully, using 2 spatulas or a spatula and a large spoon if necessary, and brown on the other side. Remove to platter. Drizzle some honey on the hot latkes and serve immediately.