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    Home » Blog » Recipes » Kugel Arancini

    Kugel Arancini

    Published: Dec 15, 2017 · Modified: Apr 10, 2021 by Amanda Wilens · This post may contain affiliate links. Leave a Comment

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    kugel arancini with marinara

    Kugel Arancini! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.

    I would love for you to read more about the story and about my Grandma on the story here.

    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

    Ingredients for Noodle Mixture:

    • unsalted butter
    • yellow onion, minced
    • garlic cloves, minced
    • egg noodles
    • white wine
    • vegetable broth
    • whole milk

    Ingredients for filling:

    • shredded mozzarella cheese
    • grated white Cheddar cheese
    • dried parsley
    • salt
    • freshly ground black pepper

    Ingredients for coating:

    • all-purpose flour
    • salt
    • freshly ground black pepper
    • eggs, beaten
    • matzo meal (or 4 matzo pieces blended in a food processor)
    • olive oil
    • marinara sauce (to serve)

    How to make 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.

    How to make filling:

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

    How to make coating:

    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.

    Other Recipes from this Article to Try:

    • Unstuffed Safganiyot
    • Egg Foo Young Matzo Brei
    • Apple Fritter Coffee Cake
    • Latke Bar
    • Peppermint Chocolate Rugelach
    • Gingerbread Mandelbrot
    kugel arancini getting a dusting of cheese
    kugel arancini side view
    kugel arancini on a plate
    kugel arancini in a sauce dish
    kugel arancini side view

    Kugel Arancini

    5 from 1 vote
    Print Pin Share Rate
    Course: Appetizer
    Cuisine: Italian, Jewish
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Chill time: 4 hours
    Servings: 12 servings
    Author: Amanda Wilens

    Equipment

    • Food processor

    Ingredients

    Noodle Mixture
    • 2 Tbsp unsalted butter
    • ½ yellow onion minced
    • 2 garlic cloves minced
    • 12 ounces egg noodles
    • ½ cup white wine
    • 2½ cups vegetable broth
    • ¾ cup whole milk
    Filling
    • 1 cup mozzarella cheese shredded
    • 1 cup white cheddar cheese grated
    • 1 tsp parsley dried
    • ½ tsp salt
    • ½ tsp freshly ground black pepper
    Coating
    • 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

    Instructions

    Noodle Mixture

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

    Filling

    • 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.

    Coating

    • 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.
    • 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.
    • 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.

    Notes

    - Marinara: Feel free to make or purchase your favorite type of sauce.
    - Frying: Can be done in an air fryer, deep fryer, or in a pan.

    Nutrition

    Calories: 290kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 531mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
    Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes
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    My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

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