1/2 Lb. cooked spaghetti
3 well beaten eggs
1/4 C. grated Italian cheese
4 Stalks fresh parsley — chopped well
1 Tbsp. garlic salt
1 Tsp. oregano
1 Tsp. salt
1 Dash pepper oil
In large bowl, mix all ingredients. Drop by forkfuls into hot skillet with oil. Be sure to leave space between fritters. Brown lightly and turn. Serve hot.