Cut Spaghetti Latkes2018-03-16
These crisp latkes include BARILLA® Cut Spaghetti for a fun twist on the original.
Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package. Drain; spread pasta onto lightly oiled sheet pans
Meanwhile, peel potatoes and coarsely shred in food processor. Transfer shredded potatoes to large bowl of cold water. Peel celeriac; shred.
Drain potatoes well. Working in batches, spread shredded potatoes and celeriac onto clean kitchen towel. Roll up and twist to wring out as much liquid as possible.
Combine cooked pasta, shredded vegetables, shallots, flour, baking powder, eggs and salt and pepper in large bowl.
Heat 1/4 cup oil in 12-inch nonstick skillet on medium-high heat. Drop 2 tablespoonfuls potato mixture into skillet; spread into 3-in. rounds. Reduce heat to medium. Cook 8-10 min. or until golden brown, turning once during cooking. Transfer to paper towels to drain; season immediately with additional salt.
Repeat with remaining potato mixture adding more oil to skillet as needed.
Garnish with green onions and pomegranate seeds. Serve with sour cream and apple compote.
- 8 ounces Barilla Cut Spaghetti
- 2 russet potatoes (about 1 pound)
- 1 celeriac, peeled, shredded and blotted dry
- 2 shallots, pureed
- 2 tablespoons baking powder
- 4 eggs, beaten
- 1 teaspoon EACH kosher salt and ground black pepper
- 1/2 cup vegetable oil
- Thinly sliced green onion
- Fresh pomegranate seeds
- Sour cream
- Apple compote
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.