Fried Noodle Kugel Cakes

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Fried Noodle Kugel Cakes

Prep: 20 minutes plus cooling
Cook: 16 minutes • Serves: 8

2/3 (12-ounce) package No Yolks® extra broad egg white pasta
2 large eggs
3/4 cup cottage cheese
1/2 cup sour cream
1/4 cup all-purpose flour
1-1/4 teaspoons salt
1 teaspoon ground black pepper
1-3/4 cups panko breadcrumbs
1/2 cup grated Parmesan cheese plus additional for garnish (optional)
1/4 cup sliced green onions plus additional for garnish (optional)
1/4 cup olive oil

1. Line rimmed baking pan with parchment paper. Prepare pasta as label directs; drain and cool 15 minutes. Makes about 4 cups pasta.

2.In large bowl, whisk eggs, cottage cheese, sour cream, flour, salt and pepper; fold in breadcrumbs, Parmesan cheese, onions and pasta. Makes about 4 cups packed pasta mixture.

3.With hands, shape pasta mixture into 16 (1/4 cup packed) balls; place on prepared pan and slightly flatten with palm.

4.In large skillet, in 4 batches, heat 1 tablespoon oil over medium heat. Add 4 pasta balls; cook 4 minutes or until golden brown and crisp, carefully turning once. Makes 16 cakes.

5.Serve cakes garnished with cheese and/or onions, if desired.

Approximate nutritional values per serving (2 cakes):
332 Calories, 13g Fat (4g Saturated), 62mg Cholesterol, 642mg Sodium,
41g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 12g Protein

Smart Swaps:
Batch-cook kugel cakes and freeze extras. Reheat in the oven or air fryer for a quick ready-made side or snack.