spaghetti fritters recipe
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Cook time: 
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This is a completely flexible recipe. I've done this with spaghetti, Chinese wheat noodles, and Vietnamese rice noodles with similar results. The rice noodles puff up more.
  • cooked spaghetti, dried out a bit in the fridge
  • egg(s), whisked (approx 1 egg per 8 ounces cooked spaghetti)
  • 1 teaspoon salt, and more for sprinkling
  • 1 teaspoon garlic powder (NOT garlic salt)
  • frying oil, about 2-3 cups depending on the size of your pot
  • furikake, for dusting
  1. Mix cooked spaghetti, egg(s), salt, and garlic in a bowl. You can clip the noodle lengths down a bit to make it easier to form the slippery patties of noodle and egg goo. I make them about the size of a small fist.
  2. Heat oil and test before adding first fritter. Make sure the oil bubbles when a small bit of test noodle is added.
  3. Drop in two fritters and watch carefully as one side browns, about 3 minutes depending on size. Flip to brown other side. Don't add too many fritters in a at the same time as the oil temperature will cool too much and affect the cooking.
  4. Drain on a paper towel lined plate and sprinkle with salt immediately after removing from oil. Sprinkle with furikake and serve right away.
If cooking spaghetti just before the recipe, use about 3-4 ounces dry spaghetti (or whatever noodles) for each egg. Cook a little less time than what recommended on the box so as to not have mushy noodles.
Recipe by story of a kitchen at