Pasta & rice / RICETTI
Maltese vermicelli fritters
Small fried vermicelli nests bound with egg and cheese.
◷ 35 min / 4 servings
Method
- Cook vermicelli following the packet and drain well. Cool slightly.
- Mix with beaten eggs, cheese, cornflour and parsley. Season.
- Heat a layer of oil in a pan. Add large spoonfuls and shape into little nests.
- Fry 3–4 minutes per side until golden and egg is set. Drain on paper.
✳ From the kitchen
These are individual fritters rather than one large omelette.
Tradition reference
Accademia Italiana della Cucina · Malta, pp. 322–323 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.