Leftover Pasta Fritters
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
12
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Calories
168 kcal
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Course
Main Course, Appetizer, Snacks, Others
Leftover Pasta Fritters
Description
The Leftover Pasta Fritters recipe repurposes cold, sauced pasta by combining it with eggs, panko breadcrumbs, and optionally cheese to create a cohesive batter. Formed into flattened patties and fried in olive oil, the fritters develop a crispy brown crust encasing a soft pasta interior. The preparation details include adjusting breadcrumb amounts to achieve proper binding depending on the pasta's moisture. These fritters are best made with pasta that has refrigerated overnight, which helps firm the mixture. The recipe suggests serving immediately for optimal crispness and offers tips on freezing and reheating to retain texture.
Ingredients
- 3 cups (packed) pasta cold leftover, sauce and pasta mixed, packed (Note 1
- 2 egg
- 3/4 to 1 1/4 cups breadcrumbs (I used panko breadcrumbs)
- 1/2 cup cheese optional) (Note 2, grated
- salt to taste
- black pepper to taste
- 2 tbsp olive oil
Instructions
- Roughy chop the pasta (I placed the pasta in a bowl and cut it with scissors).
- Add the eggs, breadcrumbs (start with 3/4 cup) and cheese. Mix and add salt and pepper to taste.
- Scoop up a ball and flatten it slightly to test if it holds together ok. If required, add more panko. (Note 3)
- Heat olive oil in a fry pan over medium high heat.
- Scoop up a level 1/3 cup of the mixture (packed well) and place in the fry pan (tap the bottom of the cup to get the mixture to drop out into the pan). Use the bottom of the cup measure to pat the mixture into 1 cm / 2/5" thickness. Repeat to make however many fritters you can fit in the pan.
- Cook the first side for around 2 minutes or until it turns a dark brown and crispy. Turn, then cook the other side until crispy (around 1 to 1 1/2 minutes).
- Remove from the pan onto a paper towel to drain. Repeat with remaining batter.
- Serve immediately. Garnish with finely chopped parsley leaves and freshly grated Parmesan, if desired.
Notes
- Use leftover pasta refrigerated overnight to help the fritters hold together better.
- For fresh pasta, increase eggs and panko breadcrumbs to improve binding.
- Choose melting cheeses like cheddar or gruyere; reduce Parmesan amount due to its strong flavor and saltiness.
- Adjust panko quantity based on pasta moisture to achieve a sticky mixture that holds together well.
- Freeze cooled fritters in airtight containers; reheat from frozen in the oven to restore crispness.
- Nutrition varies depending on pasta and sauce used; consider this when estimating values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 53g | |
| Calories | 168cal | 8% |
| Carbohydrates | 22.5g | 8% |
| Protein | 6.6g | 13% |
| Fat | 5.7g | 9% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 56mg | 19% |
| Sodium | 97mg | 4% |
| Potassium | 85mg | 2% |
| Sugar | 0.5g | 1% |
| Vitamin A | 100IU | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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