Sunday, 4 September 2011

Frittelle di Spaghetti

If carbs are good, fried carbs are better.

The Italians are masters of re-purposing foods and ingredients - especially those precious carbs. Old bread goes into soups and salads, risotto becomes fried little balls of goodness, and pasta becomes fritters!

I have always wanted to try Frittelle di Spaghetti, and, since we are in the home stretch of cooking with Jamie Oliver's recipes in our cooking club, I figured I'd give his a go.

I added in all the "optional" ingredients as well as the primary ones, I love salted little fishies and hot peppers. And I gave them an additional dusting of Maldon sea salt for good measure. Once you make these for the first time, you won't need a recipe.

What a great way to use up your leftover spaghetti! These would be fun after school snacks, or even pub fare. And, since one of my children is a licensed bartender.. I guess it would qualify for both!

These are easy and fun and absolutely delicious. My friend Heather made some a little while ago here. I guess I can be a bit more brave next time and go for more exterior colour. Either way, yum!

Frittelle di Spaghetti
Jamie Oliver, Jamie's Italy
adapted from this online recipe source

7 oz dried pasta (cooked as per package instruction)
2 cloves of garlic, peeled and finely chopped
A handful of fresh flat-leaf parsley, finely chopped
2 eggs
1 egg yolk
2 handlfuls of freshly grated parmesan cheese
optional: 2 anchovies, roughly chopped, 1-2 dried chilies (to your taste), crumbled sea salt and freshly ground black pepper
Olive oil


1. 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 as per package instruction. Drain the pasta in a colander and rinse under cold water to cool it down. Once the pasta is cool, snip it with kitchen shears (scissors) into pieces roughly 3 inches long and add them to the bowl. Mix everything well

2. 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. It’s delicious to fry the fritters in a slightly hotter pan so they become really golden on the edges but are a bit softer and warm inside