I am completely in love with all pasta and this seems like the perfect way to eat pasta on-the-go. It reminds me a lot of Frugal Gourmet’s Spaghetti Frittata, but in smaller portions. The addition of the anchovy paste is an interesting one. Though I’ve never tried the “real” stuff, it’s one of those flavors that can give a dish that special briny kick. A great vegan substitute is miso paste. You could also use kelp granules if you have those on-hand, but I think the briny flavor is emulated better by the miso paste. I love that you can make these different sizes for different uses and kids versus adults. I made about 16 by scooping up about a forkful per fritter.
Adapted from Spaghetti Fritters.
- 8 oz. dried spaghetti, broken in half
- 2 garlic cloves, minced
- 1 tablespoon pesto
- 1 tablespoon dried parsley
- 2 eggs
- 1 egg yolk
- 1/2 cup parmesan, grated
- 1 tablespoon miso paste OR1 teaspoon kelp granules
- 1 tablespoons crushed red chile flakes
- salt & freshly ground pepper, to taste
- olive oil
- serve with marinara or pesto sauce, if desired
Boil spaghetti about 10 minutes. Drain, rinse with cold water and drain again. In another bowl, mix all ingredients (except olive oil), whisking. Fold in pasta. Heat olive oil for frying in a skillet. Place desired amount of pasta and “batter” in pan, about 1/4-inch thick and fry until golden brown on the bottom. Flip and repeat.
To make 16 small fritters, fry about a twisted forkful 2-3 minutes per side. Allow to dry on a paper towel lined plate.
To serve on-the-go, place fritters in a small paper bag for snacking.
Holy cow. Fantastic. I love that you can take these in a bag as a snack or dip them in sauce at the table. The kids (and the husband) thought these were awesome. I loved them, too. They’re so quick, easy and delicious. This is a definite repeat.
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