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

1. 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.

2. 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.

3. Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula.

4. 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.

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