Preparation time: 10 mins
Cooking time: 30 mins
Serves 4

250g spaghetti
3 eggs, lightly beaten
1 garlic clove, finely
chopped
1 cup freshly grated
parmesan
1 bunch sage, leaves only
Sea salt and freshly ground
black pepper
¼ cup extra virgin olive oil
2 baby fennel bulbs,
trimmed, cut into wedges
1 onion, cut into
thin wedges
3 zucchini, thickly sliced
¼ cup white balsamic
vinegar

1 Cook spaghetti in a large pan of rapidly boiling, salted water until just tender. Drain well. Transfer to a large bowl. Add egg, garlic, parmesan and sage and mix to combine. Season with sea salt and pepper.

2 Heat 1 tablespoon of the extra virgin olive oil in a large heavy-based pan. Cook fennel for 2-3 minutes until lightly golden. Remove from pan. Repeat with another tablespoon of oil and cook onion and zucchini in the same way. Return fennel to pan, add vinegar and cook, stirring, for 2 minutes until liquid has reduced.

3 Heat a little of the remaining oil in a large non-stick frying pan over a medium heat. Use about one-third cup of spaghetti mixture and swirl it into a small round mound in the frying pan. Cook 4 at a time for 2-3 minutes each side, until golden and set. Remove from pan, transfer to a tray, cover, and keep warm. Repeat with the remaining oil and spaghetti mixture. Serve fritters with sautéed vegetables.

Photos by Chris L Jones