Movie

Movie
Movie Inspired Recipes

Television

Television
Television Inspired Recipes

Book

Book
Book Inspired Recipes

Spaghetti Fritters (frittelle di spaghetti)

38 comments /
So.  Let's just say, hypothetically, that you happen to be craving pasta.  But at the same time, you also want something fried.  Oh, and did I mention that you also need to eat it on the go....because you're totally running late for the big {game, meeting, awards ceremony, talent show, you-name-it}? It's true, you do.  So, hypothetically,  how are you going to accomplish the task of eating fried pasta on the run?  You're going to make Spaghetti Fritters.  It's pretty quick and totally doable.  Pile 'em in a paper sack and you're good to go. Hypothetically. 
Spaghetti Fritters
Frittelle di Spaghetti
adapted from Jamie's Italy
makes 8-16 (depending on size of fritter)

7 oz. dried spaghetti, broken in half
2 garlic cloves, thinly sliced
handful parsley, chopped
2 eggs
1 egg yolk
2 handfuls freshly grated Parmesan
2 good squirts of anchovy paste (or 2 anchovies, chopped)
1 Tbs. crushed red chile flakes
salt & freshly ground pepper
olive oil

Cook your spaghetti in boiling, salted water until al dente, ~10 minutes (check package instructions, if using store bought).  Drain, rinse in cold water, and set aside to continue draining.  Place everything else, except for the olive oil, in a bowl and whisk together.  Toss well-drained spaghetti in the mixture to coat well.
Pour a thin layer (~¼") into the bottom of a pan and scoop and pile some of the mixture into the hot oil.  Make the pile as big or as small as you like.  Fry until golden and crisp on the bottom and then flip and repeat on the other side.  Transfer to a paper towel-lined plate and repeat with remaining mixture, adding more oil to the pan as needed.
The fritter should be soft on the middle and crispy on the outside.  Made with the chile flakes, your mouth gets a pretty hot assault when you bite in...so, if you don't like as much heat, simply put less chile in or leave it out all together.  They're great for a "walking" snack food...but I think they're even better when dipped in a homemade, chunky Marina sauce.  I bet they'd be equally as delish with a meat sauce or even a pesto.
IHCCJamieOliver

I am also sharing this post with:
~Our theme this week at IHCC is Plenty-o-Pasta
~PPN is being hosted by Cassie at Kitchen Alchemist this week
prestopastanights s@1 savory sunday weekend eating

38 comments

  1. These spaguetti look nice! gloria

    ReplyDelete
  2. I've already made the brie with the pasta you recently posted about, I love that book! now I have to check this one out, it looks fantastic! I'd love a fritter with a marinara!

    ReplyDelete
  3. Oh sweet! This is totally cool - love the fritter.

    ReplyDelete
  4. I like this spaghetti fritters, fried ones are my weakness. I will try them.

    ReplyDelete
  5. u know how much I love pasta right and you also know how much I enjoy fritters and when I saw these .. both combined together ... my oh my !! I have to try these .. looks super creative !

    ReplyDelete
  6. You know, this is also great for when you have leftover pasta and though you adored it on day one, you want something new and exciting for day two. Hypothetically.

    ReplyDelete
  7. What a fun way to eat spaghetti! I sure do love anything fried too... And it seems like the possibilities for flavor are endless!

    ReplyDelete
  8. I can't believe this Heather - now you have me craving fried spaghetti!

    ReplyDelete
  9. delicious innovative way
    haven't had like this with cooked spaghetti
    but we make something similar called murukku

    ReplyDelete
  10. Wow, wow, wow!!! Can it get any better especially when you are in the mood to indulge? Fried Pasta...of course, my handsome Jamie had to be the one to create this recipe :D

    Cocina Diary

    ReplyDelete
  11. love this! how cute they are!

    ReplyDelete
  12. Una forma muy original de comer los espaguettis, me encanta.

    Saludos

    ReplyDelete
  13. I have never craved fried pasta before, but I think I might start to now. These look great!

    ReplyDelete
  14. I'm always craving pasta, love anything fried, so you know this is right up my alley. Thanks Heather for the recipe.

    ReplyDelete
  15. This takes food on the go to a whole new level Heather.

    ReplyDelete
  16. I don't want to eat this on the run...I just wanna sit there and chow down while I watch tv! YUM!!!

    ReplyDelete
  17. Fantastic fried spaghettis, marvellous..

    ReplyDelete
  18. INTERESANTE PROPUESTA QUEDAN SABROOSO Y LUCEN MUY BONITOS,CARIÑOS Y ABRAZOS.

    ReplyDelete
  19. Wow, I love them! I have always wanted to try making fritters out of leftover sketties. I may hypothetically break in and eat your leftovers. ☺

    ReplyDelete
  20. These are just to cool. What a wonderful on the go food. ;)

    ReplyDelete
  21. Well, this is pretty darn cool!
    Love the pic of all the "goop" (sorry, don't know what else to call it) in the bowl. It really tells me I'm in for something good.

    ReplyDelete
  22. This looks like an excellent use for leftover spaghetti but well worth making some up for too. Great pick!
    ;-)

    ReplyDelete
  23. Oh my gosh this looks wonderfully tasty! Thanks for linking up to Savory Sundays!!

    ReplyDelete
  24. Heather, I totally love this idea. I often make a big spaghetti frittata in a similar way, which is a great way of using up bits of cold spaghetti and other interesting leftovers, but this idea of fried spaghetti on the run is totally inspired and I would even cook spaghetti from scratch for these. Especially like the idea of a bit of pesto on the side :-)
    Sue xo

    ReplyDelete
  25. My jaw dropped when I saw this, brilliant idea and post!

    ReplyDelete
  26. This is just wow... I will sure try this recipe.

    Thanks for linking this one to Weekend Eating.

    ReplyDelete
  27. Hello! I'm back again to let you know that I featured you in the Savory Sunday Picks! Have a great week!

    ReplyDelete
  28. What a wonderful idea and this will be so tempting to kids and adults alike :)

    ReplyDelete
  29. Thanks so much for sharing this one with Presto Pasta Nights. I used to make them... And they're as delicious as anything! Definitely time to make more.

    ReplyDelete
  30. wow pasta decadence :) Yummy! would love to indulge sometime :)

    ReplyDelete
  31. Thanks for submitting to PPN! The roundup is posted. Wow, spaghetti fritters, what a concept! I'll definitely have to try this one!

    ReplyDelete
  32. Now I want that cookbook, so many good ideas. This one sounds so yummy. I'd probably scarf them all up myself.

    ReplyDelete
  33. Seriously Heather, no way. We have the same brain waves yet again! So random. I'm posting my version of "pasta patties" to PPN next week :)
    -Krista
    www.thebeetreporter.blog.com

    ReplyDelete
  34. Oh my, this could get dangerous. I am *obsessed* with spaghetti. I don't have it as much nowadays, but it's been a favorite since I was a little kid. My tastes have grown and so has the variety of ways I sneak in as much spaghetti into my diet as possible, lol. To fry it and eat it on the run? Holy cow, I don't know how I'd stop eating these. :S

    ReplyDelete
  35. Oh my Good....noooo....
    Frittelle di spaghetti

    - 1 porzione di spaghetti lessati e conditi con burro, avanzati- 150 g di farina bianca- 1 uovo intero e 1 tuorlo- 50 g di parmigiano grattugiato- 20 g di burro- 1 limone- poco vino bianco secco- una grattugiatina di noce moscata- olio extravergine di oliva, sale
    Procedimento
    Riunire in una terrina la farina bianca, il burro fuso, il parmigiano, i tuorli delle uova (tenere a parte l'albume), la scorza grattugiata del limone, la noce moscata, qualche pizzico di sale e vino bianco in quantità necessaria a ottenere una pastella non troppo liquida. Lasciarla riposare per circa 1 ora e poi aggiungervi gli spaghetti spezzettati e l'albume montato a neve e rimescolare delicatamente. Mettere al fuoco la padella dei fritti con abbondante olio e, quando sarà caldo, friggervi il composto a cucchiaiate. Scolare le frittelle ben dorate su un foglio di carta assorbente, quindi disporle su un piatto da portata e servirle calde al posto del primo.

    ReplyDelete