Cinnamon Sugar Noodle Latkes with Salted Caramel Sauce
Posted on: December 20, 2024. Updated on: December 20, 2024.
by Carolina Gelen
Table of Contents
Cinnamon Sugar Noodle Latkes
These noodle latkes come with irresistibly crispy edges and a tender interior, reminiscent of noodle kugel. They make an irresistible dessert latke. Right after frying, they are tossed in a cinnamon sugar coating and served with homemade salted caramel sauce, for dipping.
Not a fan of salted caramel? Try cream cheese frosting instead. The result will be reminiscent of your favorite cinnamon roll flavors:
Frying Tips
- Always keep an eye on the oil and never let it get too hot, to the point where it starts smoking.
- If the oil got too hot, too quickly, an easy way to immediately cool down its temperature is adding more oil to the skillet. This will immediately reduce the temperature of the oil.
- Use a thermometer: Since this recipe uses olive oil, we are aiming to keep the temperature pretty low, around 300°F (150°C) to 340°F (170°C) for the best result.
- Adjust the heat as you are frying: The oil is more likely to burn and reach its smoking point with each batch of latkes you are frying. Reduce the heat as needed, oscillating between medium to medium low heat.
- Let the color of the latkes guide you: Aim for a golden brown color. If the latkes brown too quickly and develop dark brown edges as soon as you start frying them, the oil is too hot. If the latkes are still pale after frying for a while, the oil is not hot enough.
Looking for other Hanukkah recipes? Try:
Cinnamon Sugar Noodle Latkes with Salted Caramel Sauce
Servings: 14 latkes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Salted Caramel Sauce
- 1 cup heavy cream
- 1 cup sugar
- 3 tablespoons room temperature butter
- Salt
Cinnamon Sugar
- 1/2 cup sugar
- 1/2 tablespoon ground cinnamon
Noodle Latkes
- Salt
- 12 oz (340g) fine egg noodles
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup (50g) sugar
- 1/2 cup (60g) breadcrumbs
- 2/3 cup (85g) cornstarch
- Extra-virgin olive oil, for frying
- can be substituted with neutral oil
Instructions
- Bring a medium pot of water to a boil. Season with a big pinch of salt. Add the noodles and cook for 4 minutes. Drain the noodles and set aside for 20 to 30 minutes, to cool slightly.
- Meanwhile, make the salted caramel sauce: Heat the cream for 1 1/2 minutes in the microwave or on the stove. To a small saucepan over medium heat, add the sugar. Melt, occasionally tilting the pan to push the sugar to the edges. Adjust the heat as needed to prevent the sugar from burning. After 5 to 6 minutes, once 70% of the sugar is melted, turning a dark amber color, stir vigorously. Remove the pan off the heat.
- While vigorously whisking, carefully add the butter. Add the cream, all at once, and carefully whisk until incorporated. Add a pinch of salt and stir. If the caramel seizes and has large sugar chunks, return to medium heat and simmer until dissolved.
- Make the cinnamon sugar: To a medium bowl, whisk the sugar and cinnamon.
- Make the cinnamon sugar noodle latkes: To the cooled noodles, add the eggs, vanilla and sugar. Vigorously stir with a wooden spoon or silicone spatula until combined. It’s absolutely fine if some of the noodles break into smaller pieces. Add the breadcrumbs, cornstarch, a pinch of salt and stir until combined.
- Fry the latkes: Place a cooling rack over a baking sheet. Line the cooling rack with a layer of paper towels. Place a 12-inch skillet over medium heat. Fill the skillet with 1-inch (2.5 cm) of oil and heat for a few minutes, until the temperature reaches 325°F.
- Lightly oil your hands and scoop about 1/3 cup of the noodle latke mixture in your palms. Shape the mixture into a patty, keeping the thickness of the patty close to 2 cm or 3/4 inch. This will ensure the latkes are tender on the inside and not dry. Carefully place in the oil. Repeat the process with three more patties. Fry for 5 to 8 minutes on one side, until golden brown on the bottom. Carefully flip the latke and continue cooking for 3 to 5 minutes, until golden brown on the bottom. If the latkes are browning too fast, adjust the heat as needed.
- Transfer the latkes to the paper towels to drain any excess oil. Repeat the process with the remaining noodle latke mixture.
- Dip the cooked noodle latkes in cinnamon sugar and toss to coat on all sides. Serve the cinnamon sugar latkes right away with caramel sauce on the side for dipping.
