Fried Spaghetti Recipe

Cook spaghetti

Bring 6 cups water to a rolling boil in a large pot with 1 tablespoon salt. Add 8 oz dried spaghetti and cook until just al dente (about 8 minutes or 1–2 minutes less than package directions).

Reserve 1/2 cup pasta cooking water, then drain spaghetti in a colander and set aside to cool slightly (5–10 minutes). Toss occasionally so it cools evenly.

Make quick sauce

While pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Finely chop 1 small onion and mince 3 garlic cloves. Add the onion and sauté 4–5 minutes until translucent, then add garlic and cook 30–45 seconds until fragrant.

Add 1 cup tomato sauce, 2 tsp chopped basil, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Simmer gently 4–6 minutes to meld flavors. If the sauce seems too thick, stir in up to 1/4 cup reserved pasta water to reach a saucy but not watery consistency.

Combine sauce with drained spaghetti: transfer the spaghetti to the skillet (or a bowl) and toss with sauce and 1 cup grated Parmesan until evenly coated. Taste and adjust seasoning.

Let the sauced spaghetti cool until hand-warm (about 10–15 minutes). For firmer fried portions, refrigerate the mixture uncovered for 15–30 minutes to chill and help it set — this makes it easier to shape.

Prepare coating stations

In a shallow bowl whisk 2 large eggs with 1 tablespoon milk. In a second shallow bowl combine 1 cup all-purpose flour and 1 teaspoon baking powder. Put 1 cup fine breadcrumbs in a third bowl.

Form spaghetti patties

Use a 1/2-cup measure (or about 80 g) to portion the sauced spaghetti. Press each portion firmly into a compact patty about 1/2–3/4 inch thick. You should get about 6–8 patties from 8 oz spaghetti. If mixture is very loose, press in a bit more grated Parmesan (up to 2 tablespoons) or chill longer.

Coat patties

Working one at a time, dredge a patty first in the flour (tap off excess), then dip in the egg wash, then press into breadcrumbs to coat both sides completely. Place coated patties on a baking sheet and repeat until all are coated.

Heat oil

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4–1/2 inch depth and heat over medium heat to 350°F (175°C) or until a small breadcrumb sizzles immediately but does not burn.

Fry patties in batches (do not overcrowd). Fry 2–3 minutes per side until deep golden and crisp. If patties are thicker they may need 3–4 minutes per side. Adjust heat to maintain oil temperature. Transfer fried patties to a paper towel–lined rack to drain and keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Arrange fried spaghetti patties on a serving platter. Sprinkle with 2 teaspoons chopped fresh parsley and 2 tablespoons extra grated Parmesan. Serve immediately with lemon wedges on the side for a bright finish.

Optional serving suggestion: serve with extra warmed tomato sauce for dipping.