Spaghetti Fritters
Yield
1 batchPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
spaghetti
cooked |
|
| 3 | large |
eggs
well beaten |
|
| ¼ | cup |
italian cheese
grated |
* |
| 4 | Stalks |
parsley sprigs
fresh, chopped well |
*
|
| 1 | tablespoon |
garlic salt
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
hot chili pepper oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
spaghetti
cooked |
|
| 3 | large |
eggs
well beaten |
|
| 59 | ml |
italian cheese
grated |
* |
| 4 | Stalks |
parsley sprigs
fresh, chopped well |
*
|
| 15 | ml |
garlic salt
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
hot chili pepper oil
|
*
|
Directions
In large bowl, mix all ingredients.
Drop by forkfuls into hot skillet with oil.
Be sure to leave space between fritters.
Brown lightly and turn. Serve hot.
