Cut Spaghetti Latkes

2018-03-16
  • Yield : 48 patties
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

These crisp latkes include BARILLA® Cut Spaghetti for a fun twist on the original.

Instructions

Step 1

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

Step 2

Meanwhile, peel potatoes and coarsely shred in food processor. Transfer shredded potatoes to large bowl of cold water. Peel celeriac; shred.

Step 3

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.

Step 4

Combine cooked pasta, shredded vegetables, shallots, flour, baking powder, eggs and salt and pepper in large bowl.

Step 5

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.

Step 6

Repeat with remaining potato mixture adding more oil to skillet as needed.

Step 7

Garnish with green onions and pomegranate seeds. Serve with sour cream and apple compote.

Ingredients

  • 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
Recipe Type:
Chef Recommended Cuts
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 163
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 37mg
12%
Sodium 216mg
9%
Total Carbohydrate 20g
7%
Dietary Fiber 3g
12%
Sugars 6g
Protein 4g
8%

Vitamin A 3%
Vitamin C 11%
Calcium 12%
Iron 6%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.