Cut Spaghetti Latkes

These crisp latkes include Barilla Cut Spaghetti for a fun twist on the original.

8 ounces Barilla Cut Spaghetti
2 russet potatoes (about 1 pound)
1 celeriac, peeled, shredded and blotted dry
2 shallots, pureed
2 tablespoons baking powder
4 eggs, beaten
1 teaspoon each kosher salt and ground black pepper
1/2 cup vegetable oil
thinly sliced green onion
fresh pomegranate seeds
sour cream
apple compote
  1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package. Drain; spread pasta onto lightly oiled sheet pans.
  2. Meanwhile, peel potatoes and coarsely shred in food processor. Transfer shredded potatoes to large bowl of cold water. Peel celeriac; shred.
  3. Drain potatoes well. Working in batches, spread shredded potatoes and celeriac onto clean kitchen towel. Roll up and twist to wring out as much liquid as possible.
  4. Combine cooked pasta, shredded vegetables, shallots, flour, baking powder, eggs and salt and pepper in large bowl.
  5. Heat 1/4 cup oil in 12-inch nonstick skillet on medium-high heat. Drop 2 tablespoonfuls potato mixture into skillet; spread into 3-in. rounds. Reduce heat to medium. Cook 8-10 minutes or until golden brown, turning once during cooking. Transfer to paper towels to drain; season immediately with additional salt.
  6. Repeat with remaining potato mixture adding more oil to skillet as needed.
  7. Garnish with green onions and pomegranate seeds. Serve with sour cream and apple compote.