Cacio e Pepe Fritters
- 4 eggs
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 tsp flaky sea salt, divided
- 1 tsp finely crushed black pepper, divided
- 1 1/2 cups leftover cooked Italpasta Spaghetti Cacio e Pepe
- 1/2 cup Parmesan cheese, grated
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup panko or dried breadcrumbs
- 1/4 cup Italpasta Extra Virgin Olive Oil,, divided
- Lemon wedges , for serving
- In large bowl, whisk eggs until blended and frothy. Whisk in flour, garlic, half the salt and half the pepper. Add leftover spaghetti, Parmesan and parsley. Using fork, gently stir together until spaghetti is coated in batter.
- Sprinkle breadcrumbs over spaghetti mixture and use fork to combine. Let stand for 5 minutes or until spaghetti has absorbed batter.
- Into large skillet set over medium-high heat, add 2 tbsp (30 mL) oil. Using fork and large serving spoon, twirl about 1/4 cup to 1/3 cup (60 to 75 mL) spaghetti mixture. Carefully transfer spaghetti bundle to hot pan. Repeat to make 3 more bundles.
- Cook for 2 to 3 minutes or until edges are golden brown and crispy. Flip bundles and cook for 1 to 2 minutes or until golden brown on bottoms. Transfer to serving plate and keep warm. Repeat to make 4 more fritters with remaining oil and remaining spaghetti mixture.
- Sprinkle fritters with remaining sea salt and remaining pepper. Serve with lemon wedges.
For leftover cooked spaghetti, cook Italpasta according to package directions. You will need about one-quarter of a 454-g package uncooked spaghetti or about (8 oz) 250 g cooked spaghetti for this recipe. This recipe yields best results when spaghetti is prepared 1 day in advance and refrigerated. The pasta will become starchy and this is what helps the fritters stick together. Serve fritters with your favorite pasta sauce for dipping if desired.