Crispy Spaghetti Pancake Recipes

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SPAGHETTI PANCAKE



Spaghetti Pancake image

This is a great way to use up leftover spaghetti, especially when there's enough leftovers for one and a half people, but four or five people to feed. Dehydrated minced onion can be substituted for fresh, and you can use grated Parmesan cheese (canned/bottled or fresh) if desired. Cooking time will actually vary according to how high a heat you use. I'm not sure where I found the original recipe, but I suspect it's in my favorite cookbook again - The Creative Cooking Course, edited by Charlotte Turgeon.

Provided by Sandaidh

Categories     One Dish Meal

Time 15m

Yield 1 pancake

Number Of Ingredients 8

2 eggs
2 tablespoons finely minced onions
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
3 1/2 cups cold cooked spaghetti or 3 1/2 cups leftover spaghetti
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons grated parmesan cheese (optional)

Steps:

  • In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
  • Add spaghetti and toss well.
  • In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
  • Add spaghetti mix, and sprinkle with cheese if desired.
  • Cook until the bottom is lightly browned.
  • Turn out onto a large plate.
  • Melt remaining butter or margarine.
  • Put spaghetti back into pan, uncooked side down.
  • Cook until lightly browned.
  • Turn out onto large plate or platter, cut into slices and serve.

CRISPY NOODLE PANCAKE



Crispy Noodle Pancake image

Categories     Onion     Pasta     Side     Fry     Quick & Easy     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 4

6 ounces fresh chow mein noodles
4 green onions, chopped
1 teaspoon plus 1 1/2 tablespoons vegetable oil
1 1/2 tablespoons oriental sesame oil

Steps:

  • Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
  • Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

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