Romanian Noodle Pancakes

[Olga Drozd]

Romanian Noodle Pancakes:

This recipe is based on egg noodles and served with Glazed Apple Slices (recipe follows).

8 ounces fine egg noodles
2 Tablespoons unsalted butter

Vegetable oil
1 small onion, finely chopped
2 large eggs
Salt
Freshly ground black pepper.

Cook the noodles according to the package directions and drain well.  Transfer to a large bowl, add the butter, and blend well.  Set aside.

In a small skillet, heat 2 Tablespoons of oil over medium heat and saute the onion until tender, about 5 minutes.  Add the onion to the noodles.  Blend in the eggs and salt and pepper to taste.

In a large heavy skillet, heat 1/4 inch of the oil over medium heat. Drop the noodle mixture by Tablespoons into the hot oil, flattening each spoonful with the back of the spoon to form a thin pancake.  Fry on both sides until golden brown and crisp, about 5 minutes a side. Do not turn the pancake until the first side is golden and the top is firmly set. Makes about 30.

Glazed Apple Slices:

1/2 cup sugar
1/2 cup orange marmalade
1/2 cup orange juice

6 large Golden Delicious apples, peeled, cored, and thinly sliced
Juice and grated zest of 1 lemon

In a large heavy skillet, combine the sugar, marmalade and orange juice.  Cook over medium heat, stirring until the sugar and marmalade dissolve.  Bring the syrup to a boil, then reduce the heat and simmer 3 to 4 minutes, just until it begins to thicken.

Place the apple slices in a large bowl and toss with lemon juice to prevent them from discoloring.  Add the apples, lemon zest, and lemon juice to the syrup in the skillet and toss to coat the apples.  Simmer, covered, for 10 to 15 minutes, until the apples are soft.  Transfer to a glass bowl and cool to room temperature.  Cover with plastic wrap and chill in the refrigerator.  Serve with Romanian Noodle Pancakes.