Crispy Spaghetti Fritters
This fun and tasty way to use up leftover pasta for a gathering or party!
2 cups leftover cooked Tinkyada Rice pasta Spaghetti Style, gently chopped
1 medium size onion, sliced
2 clove garlic, minced
½ cup zucchini, shredded
½ cup carrots, shredded
3 eggs, lightly beaten
½ cup cheddar cheese
½ cup parmesan cheese
1 tsp salt
½ tsp pepper
½ cup vegetable oil
In a large skillet, heat 1 tbsp of oil, onion and garlic and cook until fragrant, about 2 minutes. Add zucchini and carrots, and cook for another 5 minutes or until vegetable are soft. Remove from heat and let cool.
In a large mixing bowl, combine the leftover cooked spaghetti, vegetables, eggs, cheese, salt and pepper.
Heat the oil in the frying pan over a medium heat. When the oil is hot, scoop 1/3 cup portions of mixture into the pan, and cook for 3 minutes each side or until spaghetti fritters is golden and crisp. Transfer to paper towel lined plate.
Repeat with the remaining spaghetti mixture.