NEW ORLEANS - Let's see what Test Kitchen Taylor is cooking up today!
Happy Hannukkah! Test Kitchen Taylor is merging her two cultures - Jewish and Italian to make a delicious treat - Italian Latkes!
1/2 lb cooked and cooled spaghetti
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
vegetable oil for frying
Combine the cooked, cooled spaghetti with eggs and seasoning in a large bowl.
Grease a muffin tin with cooking spray. Divide spaghetti mixture evenly between muffin tins.
Place in fridge for 2 hours.
Shortly before ready to fry, pop spaghetti molds into the freezer.
Heat a few tbsp vegetable oil in a large pan over medium-high heat. Running a small spatula or knife around the edges first, gently remove each spaghetti latke from its tin.
Fry each spaghetti latke for 3 minutes, or until golden brown and just crisp. Flip and repeat another 3 minutes, until golden brown.
Spoon 1 meatball on top of spaghetti latke and top with additional tomato sauce. Serve while warm.
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