If you enjoy pasta as much as I do, these fritters will make you very happy. They are not deep-fried and extremely easy to create with very minimal prep time. You know those days when you are looking for an easy, quick appetizer so you can concentrate more on the main course? Well, this could be the one.
All you need is spaghetti and some fresh herbs for the flavor. And if you don’t have any pasta at home, try any kind of thin noodle of your choice and smack it up with the spices or herbs you like. Do not over fry it; just two minutes on each side should be enough.
Just like any other fritters, serve it hot immediately after you fry it. 
Spaghetti Fritters
- Total Time: 25 minutes
- Yield: 20 fritters 1x
Description
These pan-fried spaghetti fritters are a delightful and easy appetizer, perfect for pasta lovers looking for a quick and tasty finger food.
Ingredients
- 3 oz (85 g) whole-wheat spaghetti, broken in half
- 1 egg
- 2 cloves garlic, grated
- 1 cup (15 g) finely chopped fresh parsley
- 1/2 tbsp oregano
- 1 tsp chili flakes
- 1/3 cup (30 g) freshly grated parmesan cheese
- Zest of 1 lemon
- Salt, to taste
- Olive oil, for frying
Instructions
- Boil the spaghetti in salted water for about 8 minutes until al dente. Drain and set aside to cool slightly.
- In a large bowl, crack the egg and whisk it. Add the grated garlic, chopped parsley, oregano, chili flakes, parmesan cheese, lemon zest, and a pinch of salt. Mix well.
- Add the cooked spaghetti to the egg mixture and toss until the spaghetti is well coated.
- Heat a non-stick pan over medium heat and add a little olive oil.
- Take small portions of the spaghetti mixture and flatten them slightly to form fritters.
- Place the fritters in the pan and fry for about 2 minutes on each side, or until golden brown and crispy.
- Remove from the pan and place on a paper towel to absorb excess oil. Serve hot.
Notes
- Serve the fritters immediately after frying for the best texture.
- You can substitute spaghetti with any thin noodle you have on hand.
- Adjust the spices and herbs to your liking.
- Avoid over-frying to keep them light and crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 fritter
- Calories: 75
- Sugar: 1
- Sodium: 85
- Fat: 3
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
- Cholesterol: 15
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Frequently Asked Questions
Why does the recipe use whole-wheat spaghetti broken in half?
Breaking the spaghetti in half makes the cooked strands short enough to hold together when shaped into individual fritter portions, rather than producing long tangles that fall apart in the pan. The notes also mention that any thin noodle can be substituted if whole-wheat spaghetti is unavailable.
How do I keep the fritters from becoming greasy or overcooked?
The article says explicitly not to over-fry them — just 2 minutes on each side over medium heat is enough for a golden, crispy result. Use only a little olive oil in the pan, and transfer the finished fritters to a paper towel to absorb any excess oil.
Must these be served immediately, or can they be made ahead?
The article and notes both say to serve them hot immediately after frying for the best texture. Like most pan-fried fritters, they soften and lose their crispness as they sit, so these are best cooked in batches right before serving.
