Crispy Angel Hair Cake
A perfect sicilian style side dish made of angel hair pasta
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
- 8 Oz Angel Hair Pasta, Pre-Cooked Al Dente
- 2 Large Eggs
- ¼ C Chickpea Flour
- 1 Tsp Kosher Salt
- 3 To 4 Turns of Fresh Ground Black Pepper
- 4 Tbsp Chopped Flat Leave Parsley
- ¼ C + 2 Tbsp Extra Virgin Olive Oil
Pre-heat cast iron skillet to medium high.
In a medium mixing bowl add the eggs, flour, salt, pepper, parsley and 2 tablespoons olive oil, whisk well to combine, add the vermicelli and mix well to coat every noodle with the batter.
In batches add some olive oil to the pan and with a fork, spin the vermicelli to form a small golf ball, place 4 small balls at a time into the skillet, press down to form a cake. Cook the vermicelli cakes until medium brown and crispy, about 3 to 4 minutes, flip to the other side and cook until crispy brown.
Repeat the process until there is no more vermicelli, place the crispy cakes on a plates.