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
