Spaghetti Fritters
Submitted by clcrobert
Crispy pan-fried spaghetti fritters made with leftover pasta, eggs, Italian cheese, and herbs. The best way to transform last night’s spaghetti into today’s crunchy, golden snack.
YIELD
1 batchPREP
15 minCOOK
20 minREADY
35 minGot leftover spaghetti? You’re sitting on a goldmine.
Mix it with beaten eggs, grated Italian cheese, fresh parsley, oregano, and a dash of hot chili oil, then drop spoonfuls into a hot, oiled skillet.
They fry up into crispy, golden fritters with a tender, cheesy center that’ll have you making extra spaghetti on purpose just so you can do this the next day.
Serve them hot as a snack, a side dish, or honestly just stand at the stove and eat them straight from the pan. No judgment.
Kitchen Tips
- Use cold leftover spaghetti straight from the fridge. It holds together much better than warm pasta and gives you crispier edges.
- Drop the mixture by forkfuls, not spoonfuls. The fork helps grab tangled noodles and creates those wispy, crunchy bits around the edges.
- Don’t press the fritters flat. Let them stay a little shaggy and loose so they develop more crispy surface area.
Ingredients
Directions
In large bowl, mix all ingredients.
Drop by forkfuls into hot skillet with oil.
Be sure to leave space between fritters.
Brown lightly and turn. Serve hot.
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