Noodle latkes, also referred to as Romanian noodle latkes or pasta latkes, are a latke variation originating from the Romanian Jewish community.
Unlike traditional latkes, which are made from potato, noodle latkes are made by combining boiled and drained egg noodles or fine egg pasta with eggs, butter or margarine. They are typically then either made savory, with onion and spices, or sweet, with sugar and cinnamon, and shaped into small cakes or patties and fried in oil or schmaltz.
These latkes are traditionally prepared for Hanukkah, though they may also be served as a side dish throughout the year.