kugel arancini.

I created this recipe for my feature in last year's Feast Magazine December issue. Be sure to check it out.

Kugel is a traditional noodle and pudding dish that can be made either sweet or savory. As a kid, my job in the kitchen was to help my mom or grandma by balling up donuts, latkes, matzo… the list goes on. In the spirit of that tradition, I’ve balled up kugel into Italian-inspired arancini.

Serves 12 to 16

Noodle Mixture

  • 2 Tbsp unsalted butter

  • ½ yellow onion, minced

  • 2 garlic cloves, minced

  • 1 package egg noodles

  • ½ cup white wine

  • 2½ cups vegetable broth

  • ¾ cup whole milk


  • 1 cup shredded mozzarella cheese

  • 1 cup grated white Cheddar cheese

  • 1 tsp dried parsley

  • ½ tsp salt

  • ½ tsp freshly ground black pepper


  • ½ cup all-purpose flour

  • ½ tsp salt

  • ½ tsp freshly ground black pepper

  • 2 eggs, beaten

  • 1 cup matzo meal (or 4 matzo pieces blended in a food processor)

  • olive oil

  • marinara sauce (to serve)

Noodle Mixture

  1. In a large sauté pan over medium heat, melt butter. Add onion and garlic, and cook for a few minutes, until fragrant and soft.

  2. While still in the bag, smash egg noodles until pieces are size of grains of rice. Add egg noodle pieces to sauté pan, and cook until slightly toasted. Pour in wine, and increase heat to medium-high. Keep stirring while noodle pieces absorb liquid. Slowly add vegetable broth and milk, and bring to a simmer. Cover, and let cook on low until noodle pieces are tender and all liquid has been absorbed or evaporated.


  1. Once noodle mixture is cooked, remove from heat to a large mixing bowl. Stir in all ingredients until completely mixed. Cover with a kitchen towel or paper towel, and place in refrigerator to cool for about 4 hours or overnight.


  1. In a shallow bowl, add flour, salt and pepper; in another shallow bowl, add beaten eggs; and in a third shallow bowl, add matzo meal. Prepare a plate or baking sheet for coated arancini. Prepare a paper towel-lined plate for fried arancini.

  2. Use a spoon to create balls of chilled noodle mixture, about 2 inches in diameter each. Dip balls in flour mixture, then egg and then matzo meal, and transfer to prepared plate.

  3. In a large skillet over medium-high heat, add 1-inch olive oil. Test oil temperature by placing 1 arancini in skillet. Oil should sizzle but not pop when tested; it should cook for 3 to 5 minutes on each side until coating is golden brown. Remove arancini from skillet using a slotted spoon or tongs to prepared plate. Fry remaining arancini. Serve with marinara sauce.

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