Spaghetti Fritters

Spaghetti makes a wonderful fritter, widely loved by all ages as ‘Frittelle de Spaghetti’ in Italy, and delicious in place of potato or rice as a side dish. It’s also an ingenious way of using up left-over Spaghetti.

Ready in 20 minutes
Serves - as a side dish - 4 people
Suitable for vegetarian


(*omit for vegetarians)

200g Cook Italia (or about 400g if using already-cooked leftover spaghetti)
2 Eggs
1 tablespoon Cook Italia Grated Hard Cheese*
1 clove Garlic, crushed
A pinch of Salt and Black Pepper
A handful of Fresh Flat-Leafed Parsley, chopped
A pinch (optional) Dried Chilli Flakes
2 tablespoons Olive Oil


Cook the Spaghetti in a large pan of boiling, lightly salted, water for about 8 minutes, or 10 if you like your pasta a bit softer. Drain and rinse under cold water, until cool.

Whilst the Pasta is cooking, take a large mixing bowl and put the 2 eggs, milk, Grated Hard Cheese* (if using), crushed garlic and chopped parsley into it with a pinch of salt and pepper. Add the chilli flakes now too, if using. Whisk well.

Roughly cut the cooled Spaghetti to about 6-8cm long – scissors work well for this – then add the Spaghetti to the egg mix in the bowl, and blend until the Pasta is coated in the egg mix.

Heat the Olive Oil in a large pan over a medium heat, and then add the spaghetti mixture in small piles. Flatten them with a spatula to create at least 4 fritters, as big or small as you like.

Fry until golden brown on both sides. Drain on kitchen paper and serve immediately, as a snack or in place of potatoes or rice.

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