Fried Spaghetti Recipe

I often turn to this fried spaghetti recipe when I have leftover pasta from a previous night. The transformation from simple spaghetti to a crispy fritter with a gooey, cheesy center is incredible. These fried spaghetti fritters are perfect for family dinner or an appetizer, and a fantastic alternative to traditional fried snacks. The secret lies in a rich, spicy roasted pepper paste that adds smoky depth and vibrant color to the fried spaghetti. This particular fried spaghetti recipe is a new favorite in my house.

Ingredients

• 350 g (12 oz) Dried Spaghetti
  Use high-quality dry pasta for best results. Cook until al dente and cool completely before mixing.
• 60 ml (1/4 cup) Olive Oil, divided
  Used for tossing the cooked pasta to prevent sticking and for a final drizzle. Extra virgin olive oil adds a richer flavor for the drizzle.
• 2 large Eggs
  Acts as the primary binder for the spaghetti mixture. Ensure eggs are whisked thoroughly to evenly coat the pasta.
• 80 g (3 oz) Grated Parmesan-Style Cheese
  Adds savory, salty flavor to the fritter mixture. Ensure it is finely grated to distribute evenly.
• 60 g (2 oz) All-Purpose Flour
  Used to dredge the fritters before frying. This creates a crispy crust and helps them hold their shape.
• 475 ml (2 cups) Vegetable Oil, for frying
  Use a neutral oil like canola, vegetable, or peanut oil. Maintain a steady temperature of 175°C (350°F) for best results.
• 5 g (1 tbsp) Fresh Parsley, finely chopped
  For garnish and a touch of fresh, peppery flavor. Finely chop just before serving for vibrancy.
• 1 small Red Chili, thinly sliced (optional)
  Adds visual appeal and a fresh kick of heat. Omit if serving to young children or those sensitive to spice.
• For the Spicy Roasted Pepper Paste:
  200 g jarred roasted red peppers, drained; 30 g sun-dried tomatoes; 2 cloves garlic; 5 ml smoked paprika; 2.5 ml chili flakes; 2.5 ml dried oregano; 15 ml apple cider vinegar; 2.5 ml salt; 1.25 ml black pepper.
  These ingredients create the signature smoky and savory flavor profile of the fritters. Apple cider vinegar adds brightness to balance the richness.
• For the Mozzarella Ribbons:
  170 g (6 oz) low-moisture mozzarella cheese, cut into 1 cm wide ribbons/strips.
  Low-moisture cheese melts well without making the fritter greasy. Cut into ribbons for easier folding into the fritter center.

Instructions

1. Cook and Cool the Spaghetti
   Cook the 350 g (12 oz) spaghetti according to package directions until al dente. Immediately drain and rinse with cold water to stop the cooking process and prevent sticking.
   Toss with 15 ml (1 tbsp) of olive oil and spread on a baking sheet to cool completely and dry slightly.
2. Prepare the Spicy Roasted Pepper Paste
   While the spaghetti cools, combine all ingredients for the paste (roasted peppers, sun-dried tomatoes, garlic, smoked paprika, chili flakes, oregano, apple cider vinegar, salt, pepper) in a small food processor.
   Process until a thick, somewhat chunky paste forms; taste and adjust seasoning if necessary.
   This paste will act as the flavor base for the fried spaghetti recipe.
3. Mix the Spaghetti Fritter Base
   In a large bowl, whisk the 2 large eggs. Add the cooled spaghetti, 80 g (3 oz) grated Parmesan-style cheese, and 60 ml (1/4 cup) of the prepared Spicy Roasted Pepper Paste.
   Use tongs to mix well until the spaghetti strands are evenly coated.
4. Form the Mozzarella Fritters
   Take a small handful (approx. 60-70 g) of the spaghetti mixture and flatten it slightly in your palm. Place one or two 1 cm-wide mozzarella ribbons in the center.
   Gently enclose the cheese with more spaghetti mixture, shaping it into a compact, flat disk or fritter about 7 cm (2.8 inches) in diameter and 1.5 cm (0.6 inches) thick. Repeat until all mixture is used for this fried spaghetti recipe.
5. Dredge and Prepare for Frying
   Lightly dredge each formed fried spaghetti fritter in the 60 g (2 oz) all-purpose flour, tapping off any excess flour to ensure a light coating.
   This step is crucial for achieving a crispy crust on this fried spaghetti recipe.
   If the fritters look too loose or fall apart easily when dredging, you may not have cooled the pasta long enough; try chilling for 15-20 minutes to firm them up.
6. Fry Until Golden Brown
   Heat the 475 ml (2 cups) vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 175°C (350°F).
   Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pan.
   Fry for 3-4 minutes per side, or until golden brown and crisp, checking for melted cheese inside.
7. Drain and Serve Immediately
   Use a slotted spoon or tongs to remove the fried fritters and place them on a wire rack over a paper towel-lined baking sheet to drain excess oil.
   Serve immediately while hot, drizzled with remaining olive oil and garnished with chopped parsley and sliced chili (if using).

Tips for Forming Perfect Spaghetti Fritters

Here are a few essential tips for making sure your fried spaghetti fritters hold together and stay crispy. These techniques ensure the fritters don’t fall apart in the oil and give you that satisfying molten cheese center.

• The Mozzarella Core: Use low-moisture mozzarella cut into small ribbons or cubes. This melts cleanly without releasing too much water, which can make the fritter fall apart during frying.
• Patience is Key: Allow the cooked spaghetti to cool completely. Warm pasta releases steam and moisture when combined with the egg and cheese, resulting in a soggy, less stable fritter.
• Firm Compression: When forming the fritters, compress the spaghetti firmly in your hand before adding the mozzarella, then again to seal the cheese inside. This ensures they hold together during dredging and frying.

Make-Ahead and Storage

This fried spaghetti recipe is excellent for meal prep or making ahead for entertaining. You can prepare them in advance and freeze for a quick weeknight meal.

• Pre-Frying Prep: Formed fritters can be refrigerated on a baking sheet for up to 24 hours before frying. Cover loosely with plastic wrap. Dredge in flour just before frying.
• Freezing Instructions: Once formed and dredged, arrange the uncooked fritters on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Fry directly from frozen (adding a minute or two to the cook time).
• Reheating Leftovers: Reheat cooked fritters in an air fryer at 180°C (350°F) for 5-7 minutes, or in a 200°C (400°F) oven for 10-15 minutes to re-crisp the exterior. Avoid microwaving.

FAQs

Can I use leftover spaghetti with sauce for this recipe?

We recommend using plain leftover spaghetti for this recipe. If your spaghetti has a light sauce, try rinsing it first and drying thoroughly. Heavy, oily sauces prevent the egg from binding the strands properly when making these fried spaghetti fritters.

What if I don’t have a food processor for the paste?

You can finely mince the roasted peppers, sun-dried tomatoes, and garlic by hand. Ensure the pieces are very small to create a paste-like consistency. A mortar and pestle can also be used to mash the ingredients into a smooth paste.

Can I air fry these instead of deep frying?

Yes, air frying is a great alternative for a healthier version of this snack. Lightly brush the floured fritters with oil and cook in a single layer at 190°C (375°F) for 10-12 minutes, flipping halfway through, until crispy and golden brown.

Why did my fritters fall apart when frying?

This is usually due to three things: not cooling the spaghetti completely before mixing, not compressing the fritters firmly enough when forming, or adding too much moisture (e.g., from wet mozzarella or leftover sauce). I find that chilling the formed fritters for 15-20 minutes really helps them set up for frying before I add them to the hot oil.

Can I make this vegetarian/vegan?

This specific recipe is vegetarian if you confirm the parmesan is made with microbial rennet (as specified in the ingredient notes). For a fully vegan version, substitute the eggs with a flax egg or other binder, and use vegan cheese alternatives and nutritional yeast for flavor.

How do I know the oil temperature is right without a thermometer?

Drop a small piece of spaghetti into the hot oil. If it immediately sizzles vigorously and floats to the surface, the oil is ready. If it browns too quickly (less than 1 minute), the oil is too hot; if it sinks and barely bubbles, it’s too cool.

Conclusion

This fried spaghetti recipe proves that comfort food can be both creative and incredibly satisfying. The crispy exterior and molten mozzarella core make this an instant family favorite.

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fried spaghetti recipe

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• Author: Rachel Thompson
• Total Time: 45 minutes
• Yield: 10 fritters 1x
• Diet: Vegetarian

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Description

These crispy fried spaghetti fritters feature a gooey, cheesy center and a rich, spicy roasted pepper paste for a flavorful twist on leftover pasta. Perfect as an appetizer or side dish, this recipe transforms simple ingredients into a delicious comfort food.

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Ingredients

Scale 1x2x3x

• 350 g (12 oz) dry spaghetti, cooked and cooled
• 60 ml (1/4 cup) olive oil, divided (for pasta toss and final drizzle)
• 2 large eggs, whisked
• 80 g (3 oz) grated Parmesan cheese
• 60 g (2 oz) all-purpose flour
• 475 ml (2 cups) vegetable oil for deep frying
• 170 g (6 oz) low-moisture mozzarella cheese, cut into ribbons
• 5 g (1 tbsp) fresh parsley, chopped (for garnish)
• 1 small red chili, sliced (optional garnish)
• For the Spicy Roasted Pepper Paste: 200 g jarred roasted red peppers, 30 g sun-dried tomatoes, 2 garlic cloves, 5 ml smoked paprika, 2.5 ml chili flakes, 2.5 ml dried oregano, 15 ml apple cider vinegar, 2.5 ml salt, 1.25 ml black pepper

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Instructions

1. Prepare Spaghetti: Cook spaghetti al dente according to package directions. Drain, rinse immediately with cold water, toss with 15 ml olive oil, then spread on a baking sheet to cool completely.
2. Make Roasted Pepper Paste: Combine all paste ingredients in a food processor and blend until a thick, somewhat chunky paste forms; adjust seasoning to taste.
3. Mix Fritter Base: In a large bowl, combine whisked eggs, cooled spaghetti, parmesan cheese, and 60 ml of the pepper paste. Mix well with tongs until coated.
4. Shape Fritters: Take a small amount of spaghetti mixture (approx. 60-70 g), place mozzarella ribbons in the center, then enclose with more mixture, forming a compact, flat disk about 7 cm wide. Repeat until all mixture is used.
5. Dredge in Flour: Lightly coat each formed fritter in all-purpose flour, tapping off excess. If fritters are falling apart, chill for 15-20 minutes before dredging.
6. Fry Fritters: Heat oil to 175°C (350°F) in a large skillet. Fry fritters in batches for 3-4 minutes per side until golden brown and crisp.
7. Drain and Serve: Remove fried fritters to a wire rack to drain oil. Serve immediately while hot, drizzled with remaining olive oil and garnished with chopped parsley and sliced chili (if using).

Notes

To ensure the fritters hold their shape during frying, make sure the spaghetti is completely cooled before mixing. Compress the fritters firmly when forming and consider chilling them for 15-20 minutes before dredging in flour to firm up further. Use low-moisture mozzarella to prevent excess moisture release during frying.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 fritter
• Calories: 400 kcal
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 57 mg