These pasta fritters make a tasty alternative to the classic potato latkes at Chanucah. Made with a cluster of cooked spaghetti flavoured with garlic and chives, they are delicious served with tomato chutney and/or grated cheese. Other alternatives include dips like pesto, black olive paste or smoked salmon pate would all complete this recipe. You may want to make double – they are very popular! Enjoy them freshly cooked or reheat them in the oven for 10 minutes at 180°C.
Makes: approximately 24 fritters
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients
● 200g dried spaghetti, slightly broken up
● 100g sundried tomatoes, roughly chopped
● 10g fresh chives, roughly chopped, plus extra for serving
● 2 eggs, beaten
● 4 garlic cloves, peeled and finely chopped
● 35g plain flour
● Salt and freshly ground black pepper
● Rapeseed or vegetable oil for shallow frying
To serve:
● Tomato chutney
● Grated cheese, optional
Method
● Cook the pasta according to the packet instructions. Drain and leave to cool.
● Combine the sundried tomatoes, chives, eggs, garlic and flour, and season well.
● Stir in the spaghetti and mix.
● Heat the oil in a large deep frying pan.
● Drop small spoonfuls of the pasta mixture into the hot oil and fry for 2 minutes on each side until crisp and golden.
● Remove with a slotted spoon and drain on a rack.
● Serve sprinkled with a few chives and black pepper, and put the tomato chutney in the centre of the plate. Add a little grated cheese if desired.
