Pasta Latkes Recipe - Cooking Index
Pasta Latkes Recipe - Cooking Index
If you have leftover latke batter, you can bake the mixture kugel-style in the oven, adding two additional eggs, a quarter-cup of raisins and a little cinnamon. Spoon this into a greased baking dish or muffin pan and bake at 375 degrees until crusty, 20 to 30 minutes.
Cuisine: Jewish| 1 | Fine egg pasta - (8 oz) | |
| 2 tablespoons | 30ml | Butter or nondairy margarine |
| Oil - for frying | ||
| 1 | Onion - finely chopped (small) | |
| 2 | Eggs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cook pasta according to package directions and drain well. Transfer to large bowl, add butter and blend well. Set aside.
Heat 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.
Heat 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).
This recipe yields 30 latkes.
Each latke: 39 calories; 23 mg sodium; 21 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 1 gram protein; 0.08 gram fiber.
Source:
The Los Angeles Times, 12-20-2000
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