Pasta Fritters 1965 Italian
Transport yourself to the warm kitchens of 1960s Italy with these golden, crispy Pasta Fritters—a nostalgic twist on leftover spaghetti that's as ingenious as it is delicious. Made with tender strands of cooked spaghetti bound together with fluffy eggs, nutty Parmesan, gooey mozzarella, and a hint of garlic and fresh parsley, these fritters are pan-fried to perfection in rich olive oil until irresistibly crunchy on the outside and gooey-soft inside. Ideal as an appetizer, snack, or creative side dish, these fritters offer a delightful way to transform simple pantry staples into a dish that's both luxurious and comforting. Serve them hot with a zesty marinara dip or a crisp side salad, and watch them disappear in minutes. Perfect for lovers of Italian cuisine, these pasta fritters marry tradition with ingenuity, making them a must-try for your next family meal or gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams spaghetti (cooked and cooled)
- 3 large eggs
- 75 grams Parmesan cheese (grated)
- 100 grams mozzarella cheese (diced)
- 1 clove garlic (minced)
- 2 tablespoons parsley (fresh, chopped)
- 60 grams all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 120 milliliters olive oil (for frying)
Instructions
Cook 250 grams of spaghetti according to package instructions, then drain and let it cool completely.
In a large bowl, whisk 3 eggs until frothy. Add the grated Parmesan cheese, diced mozzarella, minced garlic, chopped parsley, all-purpose flour, salt, and black pepper to the eggs. Stir well to combine.
Add the cooled spaghetti to the egg mixture and toss gently until the pasta is evenly coated.
Heat 120 milliliters of olive oil in a large skillet over medium heat until shimmering but not smoking.
Scoop small portions of the pasta mixture (about 2 tablespoons each) and form them into rough fritters. Flatten them slightly with your hands or a spoon.
Carefully place a few fritters into the hot oil, being mindful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crisp.
Using a slotted spoon, transfer the fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining pasta mixture.
Serve the pasta fritters warm, garnished with additional parsley if desired. They pair wonderfully with marinara sauce or a fresh side salad.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.3 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1672 mg | 129% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
