Spaghetti Fritters (frittelle di spaghetti)

So.  Let's just say, hypothetically, that you happen to be craving pasta.  But at the same time, you also want something fried.  Oh, and did I mention that you also need to eat it on the go....because you're totally running late for the big {game, meeting, awards ceremony, talent show, you-name-it}? It's true, you do.  So, hypothetically,  how are you going to accomplish the task of eating fried pasta on the run?  You're going to make Spaghetti Fritters.  It's pretty quick and totally doable.  Pile 'em in a paper sack and you're good to go. Hypothetically. 

Spaghetti Fritters

Frittelle di Spaghetti

adapted from Jamie's Italy

makes 8-16 (depending on size of fritter)

7 oz. dried spaghetti, broken in half

2 garlic cloves, thinly sliced

handful parsley, chopped

2 eggs

1 egg yolk

2 handfuls freshly grated Parmesan

2 good squirts of anchovy paste (or 2 anchovies, chopped)

1 Tbs. crushed red chile flakes

salt & freshly ground pepper

olive oil

Cook your spaghetti in boiling, salted water until al dente, ~10 minutes (check package instructions, if using store bought).  Drain, rinse in cold water, and set aside to continue draining.  Place everything else, except for the olive oil, in a bowl and whisk together.  Toss well-drained spaghetti in the mixture to coat well.

Pour a thin layer (~¼") into the bottom of a pan and scoop and pile some of the mixture into the hot oil.  Make the pile as big or as small as you like.  Fry until golden and crisp on the bottom and then flip and repeat on the other side.  Transfer to a paper towel-lined plate and repeat with remaining mixture, adding more oil to the pan as needed.

The fritter should be soft on the middle and crispy on the outside.  Made with the chile flakes, your mouth gets a pretty hot assault when you bite in...so, if you don't like as much heat, simply put less chile in or leave it out all together.  They're great for a "walking" snack food...but I think they're even better when dipped in a homemade, chunky Marina sauce.  I bet they'd be equally as delish with a meat sauce or even a pesto.

I am also sharing this post with:
~Our theme this week at IHCC is Plenty-o-Pasta
~PPN is being hosted by Cassie at Kitchen Alchemist this week