- Recipe created by FabFood on Dec 6, 2008
- Permalink: http://sheknows.com/recipes/jayne-cohen-s-black-grape-goat-cheese-and-noodle-latkes-with-fragrant-honey
- View more recipes by FabFood.
- Prep: –
- Cook Time: –
- Total: –
- Serving: –
- 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
- 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.
- Meanwhile, in a large bowl, whisk together the eggs, walnuts, rosemary, and salt and pepper to taste.
- 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.
- 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.
- Handle the patties carefully - they will be somewhat fragile. If time permits, refrigerate the patties to firm them up before frying.
- 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.