Tried an interesting recipe last night. I don't even remember where I heard about spaghetti fritters. It has beam increasingly difficult to get Alan, who has frontal temporal complicated Alzheimer's, to eat. So periodically I try to find something I think he'll love. These are rarely terribly healthy, but almost always guilty pleasure stuff. That's the category where you'd find these.
I read a lot of recipes. Since I saw there didn't seem to be much in common between them, I just threw these together.
You can throw them in a paper bag and take them hiking or walking, use as a snack, or just pig out on them for dinner. I got three. Alan ate the rest of the plate full.
A search for them found them made out of wheat spaghetti, regular spaghetti, spaghetti squash. Most had cheese of some kind. Some had a little meat in them.
A couple recipes called for 1/2 cup flat parsley. I didn't have any so here's what I used. It's a compilation of things that lots of the fritters had in common.
You start with 7-10 ounces of dry spaghetti. Break them in half.
Cook in salted water for about 8 minutes, remove, strain and rinse in cold water until completely cooled.
Mix in a bowl:
2 eggs whipped lightly but not until you have bubbles
3 cloves garlic, finely chopped.
1/4 cup finely chopped sweet onion or green onions
1/2 cup freshly grated parmesan cheese
2 tablespoon oregano (this is what I substituted for the 1/2 cup finely chopped flat parsley
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
Add the cold spaghetti and mix well.
1 inch of oil in a skillet. Heat to medium high.
WITH TONGS: place a little of the spaghetti in the skillet, making small patties. The spaghetti will be stringing out of the patty some. That's the way it's supposed to be.
Fry about 2 minutes until crispy, turn and again fry until crispy. They should be crispy on the edges and a little soft in the middle.
Drain each fritter and salt on top.
These would be great as a side with fish, hamburgers, steaks, whatever. Just keep in mind they are extremely filling.