Crispy Pasta Latkes (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups (1/2 pound) cooked spaghetti, cooled and chopped into 2-inch pieces 2 cups (1/2 pound) shredded zucchini 3/4 cup sliced black olives 3/4 cup (3 ounces) shredded Swiss or gruyere cheese 1/4 cup sliced green onions 1 egg, beaten 1 tablespoon flour 1 teaspoon tarragon 1/4 teaspoon kosher salt Cayenne pepper to taste 2 to 4 tablespoon olive oil 1 1/2 Tablespoons sour cream

Instructions

In a large mixing bowl, combine spaghetti, zucchini, olives, cheese, green onions, egg and flour. Season with tarragon, salt and cayenne pepper and set aside. Heat 2 tablespoons oil in a large non-stick pan over medium-high heat. Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook for 2-4 minutes on each side until crisp and golden. Remove from pan with slotted spatula and add more oil if necessary and repeat with remaining pasta. Drizzle cakes with sour cream just before serving.

Serving Size

makes 8 cakes

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