Description
Delicious and crispy spaghetti pancakes made from leftover cooked spaghetti combined with cheeses, eggs, and herbs, pan-fried to golden perfection. Perfect as a main course or snack, served warm with marinara sauce for dipping.
Ingredients
Scale
Main Ingredients
- 2 cups cooked spaghetti (cooled)
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil (for frying)
Optional
- Marinara sauce for serving
Instructions
- Prepare the mixture: In a large mixing bowl, combine the cooled cooked spaghetti, eggs, grated Parmesan, shredded mozzarella, chopped fresh parsley, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and the spaghetti is fully coated.
- Heat the skillet: Place a nonstick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat up until shimmering but not smoking.
- Form and cook the pancakes: Scoop about 1/2 cup of the spaghetti mixture and add it to the heated skillet. Flatten it gently with a spatula to create a pancake shape. Cook for 3 to 4 minutes on each side until the pancakes are golden brown and crispy.
- Repeat cooking: Add more olive oil to the skillet as needed and repeat the process with the remaining mixture until all pancakes are cooked through.
- Serve: Serve the spaghetti pancakes warm, optionally accompanied by marinara sauce for dipping.
Notes
- This recipe is an excellent way to use leftover spaghetti or pasta.
- For added flavor, mix in finely chopped vegetables or cooked bacon into the spaghetti mixture.
- Alternatively, bake the mixture in a muffin tin at 375°F (190°C) for 15–20 minutes to create spaghetti cups.
