For Fried Noodle Kugel:
Squeeze a 1 tbsp. portion of cold kugel to form a tight ball. Repeat with remaining leftover kugel. Place balls on a baking sheet and refrigerate until ready to fry.
In a large, heavy-bottomed pot heat the oil over medium-high heat, until a deep-fry thermometer reads 350 degrees. Meanwhile, in a medium bowl, whisk the flour, potato starch and salt. Stir in the yolk and half of the seltzer to make a thick batter. Gently stir in the remaining seltzer.
Using tongs or a slotted spoon, dunk kugel balls into the batter and carefully transfer the hot oil, one by one, working in batches if necessary. Fry, using the tongs to gently move the balls if they are sticking to one another or the bottom of the pot, until golden, about 3 minutes. Transfer to paper towels to drain. Serve with a drizzle of warm maple syrup and a sprinkling of sea salt.
For Noodle Kugel:
Grease a 15x19-inch baking dish. In a food processor, puree the cottage cheese until smooth. Transfer to a large bowl and whisk in the sour cream, milk, yogurt, orange juice, eggs, vanilla, sugar and raisins.
In a large pot of boiling salted water, cook the noodles according to package directions, until just past al dente. Drain and rinse under cold water until cool. Transfer the noodles to the prepared baking dish and pour 8 cups of the filling mixture over top. Cover with plastic wrap and refrigerate for 1 hour or overnight.
Preheat the oven to 350 degrees . In a large bowl, crush the cornflakes until crumbled into pieces no larger than a grain of rice. Meanwhile, in a small saucepot, melt the butter over medium heat. Stir in the brown sugar until dissolved, about 2 minutes. Pour the mixture over the crushed cornflakes and stir gently to coat. Cover kugel evenly with cornflake topping and bake for 45 minutes or until top is browned and kugel is set in the center. Serve hot or cool completely, then refrigerate.