Spaghetti fritters
Rachel
This is such a neat recipe--it’s yummy and kind of fun. I serve it with lots of garlicky or spicy greens, and sometimes a little grilled fish
ingredients
- 2 cloves of garlic, finely chopped
- 1 handful of flat-leafed parsley, finely chopped
- 2 eggs
- 1 egg yolk
- 1/2 to 3/4 cup freshly grated parmesan cheese
- Optional: 2 anchovies--it’s better with them!)
- 1-2 dried chilies or a few shakes of red pepper flakes
- kosher salt and ground pepper
- 7 oz spaghetti
- olive oil
directions
- 1
Boil a pot of salted water and add spaghetti, cook until done and then run through cold water to finish it from cooking more.
- 2
Meanwhile, mix all ingredients except spaghetti and olive oil into a bowl and mix together.
- 3
Drain the pasta and snip with scissors into pieces about 3 inches long. Add them to the bowl of ingredients and mix everything together well.
- 4
Pour a little oil into a saucepan and place on heat until very hot. Use fork to add piles of the spaghetti mixture to the pan. Smaller ones will end up very crispy, bigger ones will be crispy on the outside and soft on the inside--both are very good. Fry until golden and crisp on both sides.
Source: Rachel
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