Recipe: Pasta Latkes

PASTA LATKES
Source: LA Times, 2000
Article: Italian Hanukkah recipes by Judy Ziedler
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

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).