Spaghetti Fritters with Garlic and Red Pepper
Happy new year! I bet you’ve got some healthy, active resolutions lined up for 2012, right? Let me derail your plans for a minute. Don’t get me wrong, I’m just as much an advocate for mindful eating and exercise as the next Bay Arean, but moderation is key. When those tofu smoothies and kale chips become tiresome, I present to you: fried spaghetti.
Think of it more as an indulgent snack than a meal. Adapted from a Jamie Oliver recipe, these addictive fritters are best eaten fresh. They’re easy to make, too — perfect for that post-workout reward.
Ingredients:
2 cloves of garlic, peeled and finely chopped
2 tablespoons flat-leaf parsley, finely chopped
1 egg
1/2 cup grated Parmesan cheese
1 dried red chili, crumbled
7 ounces spaghetti
salt and pepper
olive oil
1. Place all your ingredients, apart from the spaghetti and olive oil, into a bowl and mix. Meanwhile, add spaghetti to a pot of salted, boiling water and cook until al dente. Drain the pasta in a colander and rinse under cold water to cool it down. Once the pasta is cool, snip it with scissors into pieces roughly 4 inches long and add them to the bowl. Mix well.
2. Pour a few tablespoons oil into a pan and place over medium-high heat. Using a fork, add piles of the spaghetti mixture to the pan and fry until golden and crisp on both sides. Serve warm.