Recipe: Pasta latkes

Potato latkes aren't the only way to celebrate Hanukkah. How about pasta latkes, top, polenta latkes, middle and sweet rice frittelles, at bottom.
(Rick Meyer, Los Angeles Times)

Active Work and Total Preparation Time: 45 minutes

1 (8-ounce) package fine egg pasta

2 tablespoons butter or nondairy margarine

Oil, for frying


1 small onion, finely chopped

2 eggs


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).

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.