Salami Spaghetti Fritter

Serves 6
Time 1 hour


1 red onion
1 tbsp extra virgin olive oil
2 cups leftover cooked spaghetti, cooled
1 cup self-raising flour
1 tsp baking powder
4 eggs
100ml pouring cream
80g salami, diced
½ cup peas
½ cup kalamata olives, pitted
2 tbsp breadcrumbs
Oil for deep frying

To serve

½ cup sour cream
1 tbsp capers, finely chopped
2-4 cornichons, finely chopped
1 tbsp dill, finely chopped
1-2 tbsp chives, finely chopped


Preheat the oven to 180°C. Cut the onion in half but do not peel, then place on a baking tray and drizzle over a little oil oil and season with salt and pepper. Bake in the oven for about 30 minutes until crispy. Let cool.

Place the flour, baking powder, eggs and cream in a bowl and whisk together until smooth. Squeeze the cooked onion out of its skin and roughly chop, then add to the mixture along with the salami and spaghetti. Chop the spaghetti with scissors if you want it shorter. Stir the peas, olives and breadcrumbs through the mixture, then season well with salt and pepper. The mixture should be quite thick.

In a pot, heat the oil to 160-175°C. Gently drop in tablespoonfuls of the mixture and fry until golden all over. Remove with a slotted spoon, drain on paper towel and repeat with the remaining mixture.

Combine the sour cream, capers, cornichons, dill and chives together in a small bowl and serve alongside the fritters.