How to Make Fried Kugel

If a fried macaroni and cheese ball met a zeppoli and then converted to Judaism, their baby would be one of these fried kugel balls.

If a fried macaroni and cheese ball met a zeppoli and then converted to Judaism, their baby would be one of these fried kugel balls. They are sweet, gooey, crunchy on the outside with just a slight bit of saltiness that I think is pretty divine. I recommend topping with a light dusting of powdered sugar for an over-the-top touch.

Note: you can make this recipe using any sweet kugel recipe you like, even one that is non-dairy. Simply substitute almond or coconut milk for the regular milk.

 

Ingredients

For the sweet dairy kugel:

1 12 oz package wide egg noodles

4 eggs

½ cup sugar

½ cup (1 stick) unsalted butter

8 oz full fat sour cream

10 oz canned, crushed pineapple (drained)

1 tsp vanilla

¼ tsp salt

For assembling:

2 eggs

1 Tbsp milk

4 cups cornflakes, crushed

Vegetable oil for frying

Sea salt

Powdered sugar (optional)

Directions

To make the kugel:

Preheat oven to 350 degrees. Grease a deep, square baking dish (8×8 or 9×9). If your baking dish not a square, the kugel will be too thin and you won’t be able to scoop the kugel into balls.

Cook noodles according to directions (around 8-10 minutes). Drain and use right away.

Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.

In another bowl, whisk eggs, sugar and vanilla together. Pour mixture on top of noodles and mix. Add sour cream, crushed pineapple and salt and mix again.

Pour noodle mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top. Place in fridge overnight.

To assemble and fry:

Using a medium or large size cookie scoop, form chilled kugel into balls. Place on a baking sheet or place and put into freezer or fridge for 20-30 minutes. This will help them keep their shape when frying.

Heat vegetable oil over medium-high heat in a large, deep pan. Kugel balls don’t need to be completely submerged in oil, just about halfway.

Crush cornflakes into crumbs and place in a bowl. In another bowl combine eggs and 1 Tbsp milk.

Remove kugel balls from freezer. Dip into egg mixture, the cornflake crumbs. Fry balls in oil, about 1 minute each side until golden brown.

Place fried kugel balls on a paper towel lined plate to remove excess grease. Sprinkle lightly with sea salt while still hot.

Top with powdered sugar if desired. Serve while warm.

Keep on Noshing

Apple Kugel Crumble Cake

I love noodle kugel, especially my husband’s salt and pepper noodle kugel, which is always a hit at any Shabbat ...

7 Fried Party Foods for Your New Year’s Eve/Hanukkah Bash

This year, the last night of Hanukkah falls on New Year’s Eve, making for a doubly festive evening. By this ...

Salt and Pepper Noodle Kugel

I didn’t grow up eating kugel regularly. My only exposure to kugel was on the one or two times a ...

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.

Classic Potato Kugel

A grandmother's recipe offers an easy route to this classic Ashkenazi dish.

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.

Baklava with Honey and Cardamom Recipe

You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.

Chocolate Cranberry Challah Rolls with Citrus Sugar

Simple, sophisticated and just a little fancy.