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Submitted by Avichai Jacobs
8 ounces (dry measure) ditalini pasta, cooked and drained (any pasta works but the smaller the pasta the easier it will be to shape your “donuts” later)
2 cups whole milk
1 and 1/2 tablespoons butter
2 tablespoons all purpose flour
1 and 1/2 cups shredded cheese
2 large eggs
1/2 cup cornflake crumbs
oil, for frying
6 ounce can of tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Cook pasta according to package directions. Drain well and toss with 1/2 tablespoon butter. Set aside.
In a medium saucepan, scald the milk over medium heat. Then keep warm over very low heat.
In a separate saucepan, melt the rest of the butter over low heat. When it’s bubbling, add the flour and whisk until it forms a golden paste, approximately three to four minutes.
Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
Whisk in the shredded cheese and mix the pasta into the sauce.
Pour pasta into a greased donut pan or parchment lined tin, and place in the fridge to firm up, one to two hours.
Once fully set, remove from the pan or using a donut or cookie cutter, cut out the shape of your “donuts” from the pasta.
In a large shallow dish, beat the eggs; in a separate shallow dish, pour in the cornflake crumbs.
Dredge your “donuts” first in the egg and then in the cornflake crumbs.
Fry the “donuts” on high heat until golden brown on both sides, approximately one minute on each side. Carefully move them to a plate lined with paper towel to cool and rest for five minutes.
Serve topped with tomato glaze.
Combine all the ingredients in a medium saucepan and bring to a boil over medium heat, whisking until smooth.
When mixture comes to a boil, reduce heat and simmer over low heat for 20 minutes, stirring often. Remove the mixture from the heat and allow it to cool completely.
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