Categories: Snacks
Ingredients
- 1/4 cup olive oil, plus more for frying
- Black pepper
- 1 lb. spaghetti, cooked and chopped into 2-inch pieces
- 2 cups all-purpose flour
- Kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups buttermilk
- 3 large egg yolks
- 1 1/2 cups grated pecorino romano cheese, plus more for topping
- 6 oz. fresh mozzarella, cut into 1/4-inch pieces
Directions
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Combine the olive oil and 1 1/2 tbsp. pepper in a small saucepan and cook over medium heat until just starting to bubble, 3-5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside.
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Combine the flour, 1 1/2 tbsp. salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined.
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Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula.
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Preheat the oven to 250. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tbsp. per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.