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Categories: Appetizers, Sides, Vegetarian

Pasta latkes

Pasta latkes
Los Angeles Times

Hanukkah is a festival dedicated to olive oil, so where better to go for inspiration than Italy, where it is almost considered a beverage? This Hanukkah menu gets its inspiration from friends from the Jewish community in Italy who have ... Read more

Active work and total preparation time: 45 minutes | Makes 30 latkes
  • 1 (8-ounce) package fine egg pasta
  • 2 tablespoons butter or nondairy margarine
  • Oil, for frying
  • 1 small onion, finely chopped
  • 2 eggs
  • Salt
  • Freshly ground pepper

Step 1Cook pasta according to package directions and drain well. Transfer to large bowl, add butter and blend well. Set aside.

Step 2Heat 2 tablespoons oil over medium heat in small skillet. Saute onion until tender, about 5 minutes. Add onion to noodles. Blend in eggs and salt and pepper to taste.

Step 3Heat 1/4 inch oil in large heavy skillet over medium heat. Working in batches, drop pasta mixture by tablespoons into oil, flattening each spoonful with the back of a spoon to form a thin latke. Fry on both sides until golden brown and crisp, about 5 minutes per side. (Do not turn the latkes until the first side is golden and the top is firmly set).

Each latke:
39 calories; 23 mg sodium; 21 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 1 gram protein; 0.08 gram fiber.
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