Description
Delicious and savory spaghetti pancakes made from leftover cooked spaghetti, combined with cheeses, eggs, and herbs, then pan-fried to golden perfection. These crispy, flavorful pancakes make a perfect main course or snack and are easy to customize with added meats or vegetables.
Ingredients
Scale
Main Ingredients
- 2 cups cooked spaghetti, roughly chopped
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 tablespoon chopped fresh parsley or basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Prepare the spaghetti mixture: Place the cooked spaghetti in a large bowl and separate slightly with a fork. Add the eggs, Parmesan cheese, mozzarella cheese, flour, milk, parsley, garlic powder, salt, and black pepper, and mix until everything is evenly combined.
- Heat the pan: Heat the olive oil in a large nonstick skillet over medium heat.
- Form and cook the pancakes: Scoop about 1/3 cup of the spaghetti mixture into the pan and gently flatten it into a pancake shape. Cook for 3 to 4 minutes per side until golden brown and crispy.
- Repeat cooking: Transfer the cooked pancake to a plate and repeat the process with the remaining mixture, adding more oil if needed.
- Serve: Serve the spaghetti pancakes warm as is, or with marinara sauce or sour cream for dipping or topping.
Notes
- These pancakes are perfect for using leftover spaghetti.
- You can add cooked bacon, ham, or vegetables for extra flavor.
- For a crispier texture, press the pancakes firmly in the pan while cooking.
