Get Your Jelly On – Day 4: Spaghetti Fritter

mycookinghut October 4, 2011
spaghetti-fritter

4th day of the Royal Selangor – Get Your Jelly On – 30-day Challenge! It is another day to see how to make use of the Royal Selangor Pewter Jelly Mould. In my previous post, I was hoping not to dream about jelly mould. Well, I didn’t but I had difficulty to sleep last night as my brain didn’t want to give up and was trying to think of other ideas to use the jelly mould.

royal-selangor-pewter-jelly-mould

As my brain was making all the thinking process, at the same time, I heard a voice inside me, asking me to get out of the bed and write those ideas down, if not, I won’t remember any of them the next morning. So, I did! I know this is rather ridiculous! haha!

Today, I decided to use the jelly mould to make a rather delicious and easy snack. If you have some leftover spaghetti and didn’t know what to do, you can make spaghetti fritter! This recipe doesn’t require a lot of effort. Normally, you can just cut the cooked spaghetti into about 7-8cm in length, dip them in a batter, pan fry util golden brown and crispy, then season with salt and pepper.

For this challenge, I have to change the method to fit the requirement of using jelly mould. It works out brilliantly and looks like a mini roti tissue! 😉

 

Spaghetti Fritter

Yield: 2 persons

Ingredients:

100g spaghetti, cooked as per packet’s instruction
1 egg, beaten
a handful of parmesan cheese
some mixed herbs (optional)
salt and pepper
olive oil
tomato powder, to sprinkle

Method:

1. Once the spaghetti is cooked, set aside and let cool. Meanwhile, wrap a layer of grease proof paper around the jelly mould. Dip a pastry brush with olive oil, lightly brush all over the paper.

2. Take a spaghetti, start from the top, run it around the mould. Continue with the rest of the spaghetti until the grease proof paper is no longer seen and covered with spaghetti.

3. In a bowl, mix the egg with parmesan, mixed herbs (if using) and season with salt and pepper. Dip the pastry brush in the mixture and generously brush all over the spaghetti.

4. Meanwhile, in a pan over medium heat, add the olive oil. When it is hot enough, carefully sear all the surfaces of the spaghetti, each section for a few seconds so that the egg mixture will start to hold everything together.

5. Then, carefully remove the grease proof paper from the mould, continue to cook the spaghetti until brown and crispy. You can use a kitchen tong to help handling the spaghetti so that it doesn’t loose its shape.

6. Once cooked, quickly place the spaghetti which is still on the grease proof paper onto the jelly mould. Lightly press against the mould to take its shape as much as possible. Leave it to cool, then gently remove the spaghetti pyramid from the jelly mould. Sprinkle some tomato powder before serving, if liked.