Spaghetti Fritters

Once you've got the base recipe you can vary the flavor in different ways. For instance, I'm totally obsessed by chile, so I always add that to mine. Basically you bind the pasta with a little egg and season it with key Italian ingredients like parsley and Parmesan (but don't be tempted to use pre-grated Parmesan-it will taste horrible). From there you can add little flakes of fish, a sprinkling of chile, or little chopped-up tomatoes or olives. When it's cooked, the fritter should be soft in the middle and crunchy on the outside.

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cloves of garlic, peeled and finely chopped

  • A handful of fresh flat-leaf parsley, finely chopped

  • 2

    eggs plus 1 yolk, preferably organic

  • 2

    handfuls of freshly grated Parmesan cheese

  • Sea salt and freshly ground black pepper

  • 7

    ounces dried spaghetti

  • Olive oil

Directions

Put all your ingredients, apart from the spaghetti and olive oil, into a bowl and mix together. Add your spaghetti to a pan of salted, boiling water and cook according to the package instructions. Drain the pasta in a colander and rinse under cold water to cool it down. Once the pasta is cool, snip it with scissors into pieces roughly 3 inches long and add them to the bowl. Mix well. Pour a little oil into a pan and place on the heat. Then, using a fork, add piles (as big or as small as you like) of the spaghetti mixture to the pan and fry until golden and crisp on both sides. Sometimes it's delicious to fry the fritters in a slightly hotter pan so they are really golden outside but soft and warm inside.

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