This is almost too easy to write about but I actually found myself looking up a recipe because I wasn’t sure if I had imagined that they existed. Noodle fritters are like matzoh brie — but with noodles instead of matzoh.
Great idea for leftover egg noodles, if you are an egg fan. Super simple.
Perfect with lactose-free organic Green Valley plain yogurt.
2 cups leftover noodles (egg noodles are especially good with this)
1 tablespoon safe milk — lactose-free or other
2 large eggs
Sea salt and pepper
Melt enough Earth Balance in a large skillet to cover the bottom. Mix your leftover noodles with the other ingredients until well blended in a bowl.
Once the Earth Balance is good and hot, drop spoonfuls of the noodle mixture to form pancakes. Flip when the egg is firm. Cook a few more minutes to ensure brownness on both sides.
Eat with plain yogurt or lactose-free sour cream.