Ingredients
- 1 pkt fine egg pasta - (8 oz)
- 2 tablespoons butter or nondairy margarine
- Oil for frying
- 1 small onion finely chopped
- 2 eggs
- Salt to taste
- Freshly-ground black pepper to taste
Make it step by step
- 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.
- NOTES:
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.