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Spaghetti Fritters With Wild Garlic And Sorrel

Vegetarian

Gorgeously crunchy at the edges and soft at the centre, fritelle di spaghetti are a brilliant way to use up leftover cooked pasta. They’re so good, though, they’re worth cooking pasta for especially. We’ve flavoured our spaghetti fritters quite simply with wild garlic, sorrel, chilli and parmesan cheese, but you can use all kinds of herbs and flavourings – try anchovies, small pieces of cooked ham, sun dried tomatoes, chopped olives or some of our elderberry capers.

Serves : 2-4
Prep : 15 minutes
Cook : 15 minutes
  • 225g dried spaghetti
  • 40g wild garlic (a good handful)
  • 20g sorrel (a small handul)
  • 2 eggs
  • 1 egg yolk
  • Salt and freshly ground black pepper
  • ½ teaspoon chilli flakes (or more, to taste)
  • 4 tablespoons freshly grated Parmesan (or vegetarian alternative)
  • Olive oil, for frying

Method

  1. Put a large pan of generously salted water on to boil for cooking the pasta. When the pan of water is boiling, add the spaghetti and cook until al dente – follow the instructions on the packet, but test for doneness about a minute before the specified time is up.
  2. Wash the wild garlic and sorrel drain well. Shred the leaves finely.
  3. Crack the eggs into a large bowl and add the egg yolk. Season with salt and pepper and beat the eggs until lightly frothy. Add the wild garlic, sorrel, parmesan and chilli, and stir well to combine.
  4. When the spaghetti is cooked, drain it well and rinse under cold water to cool it. Shake the pasta well to remove any excess water, then stir it into the egg mixture in the bowl. Mix well to ensure everything is evenly combined.
  5. Set a frying pan (preferably non-stick) over a medium heat and add enough olive oil to cover its base. Using tongs, give the spaghetti a good stir to coat it with egg, then lift out a bundle of strands and lower them into the pan in saucer-sized rounds. Gently tease them into a neat shape if necessary, then then raise the heat to get the edges crispy. Press the top of the fritter down with a spatula to compact it, and when the edges are crisp and golden brown, flip and cook the other side. Repeat with the remaining spaghetti mixture, handing round the fritters while they are hot.

Credits

Recipe and photos by Otherwise for Wild Food UK

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