Step 1

To make the kugel:

Step 2

Preheat oven to 350 degrees. Grease a deep, square baking dish (8×8 or 9×9). If your baking dish not a square, the kugel will be too thin and you won’t be able to scoop the kugel into balls.

Step 3

Cook noodles according to directions (around 8-10 minutes). Drain and use right away.

Step 4

Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.

Step 5

In another bowl, whisk eggs, sugar and vanilla together. Pour mixture on top of noodles and mix. Add sour cream, crushed pineapple and salt and mix again.

Step 6

Pour noodle mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top. Place in fridge overnight.

Step 7

To assemble and fry:

Step 8

Using a medium or large size cookie scoop, form chilled kugel into balls. Place on a baking sheet or place and put into freezer or fridge for 20-30 minutes. This will help them keep their shape when frying.

Step 9

Heat vegetable oil over medium-high heat in a large, deep pan. Kugel balls don’t need to be completely submerged in oil, just about halfway.

Step 10

Crush cornflakes into crumbs and place in a bowl. In another bowl combine eggs and 1 Tbsp milk.

Step 11

Remove kugel balls from freezer. Dip into egg mixture, the cornflake crumbs. Fry balls in oil, about 1 minute each side until golden brown.

Step 12

Place fried kugel balls on a paper towel lined plate to remove excess grease. Sprinkle lightly with sea salt while still hot.

Step 13

Top with powdered sugar if desired. Serve while warm.