Generous amount of sea salt flakes and crushed black pepperto taste
2tablespoonspanko crumbs/ dried breadcrumbs
2tablespoonsolive oilto pan fry
Lemon wedgesextra virgin olive oil, pasta sauce – to serve
Instructions
Cook spaghetti in a pot of boiling salted water for approximately 8 minutes until al dente. (100g dry pasta will roughly yield 250g cooked pasta). Drain when done and cut the spaghetti strands in half.
Add cooked spaghetti, whisked eggs, chilli flakes, oregano, garlic, flour, parmesan, parsley, salt and pepper to a large bowl. Using a dinner fork, gently mix the spaghetti into the batter till everything is well incorporated.
Add the panko crumbs to the bowl and turn a couple of times with the fork until just mixed.
Heat a tablespoon of oil in a large stainless steel/non-stick frying pan on medium-high. Swirl the pan once so the oil coats the entire surface.
Using the same fork, twirl (roughly a large tablespoon worth) the spaghetti and batter and gently drop in a heap on the hot pan. Add three more fork full of the batter to the pan. In 2-3 minutes when you see the edges starting to brown and get crispy, gently flip the fritter over and cook the other side for another 3-4 minutes. Remove from the pan and onto a warm serving plate. Repeat with the rest of the batter.
Serve hot with lemon wedges, fruity extra virgin olive oil and your favourite pasta sauce for dipping.
Notes
Make It Gluten Free - Use gluten free spaghetti, gluten-free plain flour and rice crumbs.