Spaghetti fritters with salami & zucchini

• Ingredients

•  200g spaghetti
•  3 eggs, lightly beaten
•  1/4 cup (35g) plain flour
•  1 garlic clove, crushed
•  1 cup (80g) parmesan, grated
•  80g salami, chopped
•  2 large zucchini, grated
•  Olive oil, to shallow-fry
•  100g semi-dried tomatoes, finely chopped
•  2/3 cup (220g) tomato chutney
•  Green salad leaves, to serve

• Method

1. Step 1
   Cook the pasta according to packet instructions, then drain and cool slightly.
2. Step 2
   Place the egg, flour, garlic and parmesan in a bowl and stir well to combine. Add the salami, zucchini and pasta, season and toss to combine.
3. Step 3
   Heat the oil in a deep frypan over medium-high heat. Gather small handfuls of the pasta mixture and carefully lower into the hot oil. Cook the fritters, in batches, for 2 minutes each side or until crisp and golden. Drain on paper towel.
4. Step 4
   Combine the semi-dried tomatoes with tomato chutney. Serve fritters topped with chutney and salad on the side.