Fried French Onion Spaghetti Bites

Name: Fried French Onion Spaghetti Bites (Elevated)
Total time: 1 h 15 min
Yield: 24
Cuisine: Italian
Ingredients: 8 oz Spaghetti-preferably bronze die; 3/4 cup 00 Flour; 1/4 cup Parmesan Cheese-finely grated; 1 tsp Baking Powder; 1/2 tsp Dried Thyme; 1/4 tsp Dried Rosemary; 1/4 tsp White Pepper; 1 cup Beef Stock-high quality; 1 Egg-large; 1/2 cup Caramelized Shallots; 1 tbsp Black Truffle Oil; 1 tbsp Balsamic Glaze

⏱1h 15m

👥24

🔥450 cal

Hard

🍽️Italian

A luxurious take on the classic, featuring a Parmesan-herb batter, black truffle oil, and a delicate balsamic glaze.

8 oz Spaghetti-preferably bronze die

3/4 cup 00 Flour

1/4 cup Parmesan Cheese-finely grated

1 tsp Baking Powder

1/2 tsp Dried Thyme

See all 14 ingredients ↓

(0 reviews)

⏱1h 15m

👥24

🔥450 cal

Hard

🍽️Italian

A luxurious take on the classic, featuring a Parmesan-herb batter, black truffle oil, and a delicate balsamic glaze.

#fried #spaghetti #onion #appetizer #truffle #gourmet

Instructions

Cook Spaghetti according to package directions. Drain and rinse with cold water. Allow to cool completely.
Form the cooled Spaghetti into small nests (about 2 inches in diameter).
In a medium bowl, whisk together all French Onion Batter ingredients until smooth. Ensure the Caramelized Shallots are well incorporated.
Heat Grapeseed Oil in a deep fryer or large pot to 350°F (175°C).
Dip each Spaghetti nest into the French Onion Batter, ensuring it's fully coated.
Carefully lower the battered Spaghetti nests into the hot oil, frying in batches to avoid overcrowding.
Fry for 2-3 minutes per batch, or until golden brown and crispy.
Remove the fried Spaghetti bites with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Drizzle with Black Truffle Oil and Balsamic Glaze. Sprinkle with Flaky Sea Salt and serve immediately.

Ingredients

8 oz 225 g Spaghetti-preferably bronze die
3/4 cup 180 mL 00 Flour
1/4 cup 60 mL Parmesan Cheese-finely grated
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Dried Thyme
1/4 tsp 1.25 mL Dried Rosemary
1/4 tsp 1.25 mL White Pepper
1 cup 240 mL Beef Stock-high quality
1 1 Egg-large
1/2 cup 120 mL Caramelized Shallots
Grapeseed Oil As needed
1 tbsp 15 mL Black Truffle Oil
1 tbsp 15 mL Balsamic Glaze
Flaky Sea Salt To taste

Equipment

Large Pot
Deep Fryer (optional)
Slotted Spoon
Mixing Bowls
Whisk
Paper Towels

Instructions

Cook Spaghetti according to package directions. Drain and rinse with cold water. Allow to cool completely.
Form the cooled Spaghetti into small nests (about 2 inches in diameter).
In a medium bowl, whisk together all French Onion Batter ingredients until smooth. Ensure the Caramelized Shallots are well incorporated.
Heat Grapeseed Oil in a deep fryer or large pot to 350°F (175°C).
Dip each Spaghetti nest into the French Onion Batter, ensuring it's fully coated.
Carefully lower the battered Spaghetti nests into the hot oil, frying in batches to avoid overcrowding.
Fry for 2-3 minutes per batch, or until golden brown and crispy.
Remove the fried Spaghetti bites with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Drizzle with Black Truffle Oil and Balsamic Glaze. Sprinkle with Flaky Sea Salt and serve immediately.

Nutrition per serving

Calories 450

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Fried French Onion Spaghetti Bites

Fried French Onion Spaghetti Bites

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