Fatti's & Moni's Deep Fried Spaghetti Balls

This #WozaPastaWednesday we’re treated to Deep Fried Spaghetti Balls from the master himself, Reuben Riffel.

Serves: 2-4
Time: 30 minutes
Recipe by: Chef Reuben Riffel

For Spaghetti Balls
3 cups Bucatini Pasta pre-cooked
1 cup thick white sauce
1/2 cup sweet corn or peas
1 egg lightly beaten
3 tbsp grated cheese
2 tbsp fresh coriander leaves chopped
3 green chilies chopped
1/2 tsp black pepper
1/2 tsp salt
bread crumbs as required
oil for frying

For White Sauce:
1 cup milk
2 tbsp butter
1 tbsp plain flour heaped
1/2 tsp pepper
1/2 tsp mustard powder
1/2 tsp salt

For Salsa Sauce:
2 fresh chopped tomatoes
1 small chopped red onion
1 green chilli chopped
Juice of 2 limes
Fresh Corriander
Small Cucumber Chopped
Teaspoon castor sugar
Salt to taste


1. Place boiled spaghetti and sweet corn in a large bowl.
2. Also add white sauce, cheese, coriander leaves, green chilies, salt and pepper. Mix until well combined.
3. Make small balls of the mixture.
4. Dip spaghetti balls in beaten egg then roll in bread crumbs.
5. Deep fry for 4-5 minutes or until golden brown.
6. Remove from the oil and drain on an absorbent paper.
7. Spaghetti Balls are ready to serve. Enjoy!

Chefs Tip: Serve hot with sauce of your choice.