Pasta Fritters 1965 ( Italian)

Name: Pasta Fritters 1965 ( Italian)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 18 serving(s)
Ingredients: 2 cups linguine, chopped cooked fresh or 2 cups leftover pasta; 3 chopped green onions; 2 cups shredded zucchini; 1 medium shredded carrot; 1 cup water; 1/3 cup canola oil; 2 large eggs; 1 cup all-purpose flour; 1/2 teaspoon baking powder (this is not always necessary); 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup romano cheese, grated; oil (for frying)

Submitted by andypandy

"I have been making these since 1965 and still giving out this recipe. Its a winner. Eat hot or room temp. Serve with salad, at picnics, on buffet tables, anytime just eat with your fingers. Maybe even serve with a fresh plum diced tomato salsa.(thats for the Canucks) This is my Italian favourite thanks to the Calabrazie.....!!! Thanks Grandpa!!!!!!"

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photo by Stardustannie

Ready In:: 22mins
Ingredients:: 13
Serves:: 18

ingredients

2 cups linguine, chopped cooked fresh or 2 cups leftover pasta
3 chopped green onions
2 cups shredded zucchini
1 medium shredded carrot
1 cup water
¹⁄₃ cup canola oil
2 large eggs
1 cup all-purpose flour
¹⁄₂ teaspoon baking powder (this is not always necessary)
1 teaspoon salt
¹⁄₄ teaspoon black pepper
¹⁄₄ cup romano cheese, grated
oil (for frying)

directions

Chop coarsely cooked spaghetti or linguine.
shred fresh zucchini and carrots dice green onions Mix all together.
In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.
Toss in all the prepared vegetable mixture.
Heat some vegetable oil for frying into a skillet.
Drop spoonfuls into skillet about four or five at a time.
Making medium size fritters.
Pan fry until almost dry on top, turn and brown other side.
These stay very moist, so overcooking is not a problem here.
Serve these with a salad, and a cutlet.
Good at picnics as a finger food.
Good hot or room temperature.

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Reviews

Excellent! Now I have the perfect answer to that left over pasta! We love zucchini so that makes it a double plus. Yes these were good - right up there with potato pancakes they said ... and here that is as good as it gets for a special meal. Other then subbing with a cheese I had on hand made as posted using the 1/2 teaspoon of baking powder with perfect results. Again no left overs on this one. Thank you Andypandy.

Gerry
Easy to make, I also added fresh garlic.

Chefster
A lovely fritter, I used pecorino cheese instead of the romaneo but otherwise made as directed. You could play around with the vege ingredients and still get good results...a great way to clean out the vege drawer in the fridge. Thanks for sharing!

Stardustannie
Thanks so much for this great recipe!! I never know what to do with leftover pasta, and now I find myself cooking more on purpose just as an excuse to make this! :) It tastes great, it's a great way to sneak veggies into my diet, and like you said, there are impossible to overcook! Thanks again, for a great recipe!

Julala
Oh my goodness, these were SO good!, I am searching for new and exciting recipes to use up all of my zuchinni, and this is one that is on top of my list! I would have never thought of using pasta with this method, but it makes the most delicious fritters! great texture and wonderful taste, I used fresh green onions from my gaden, and also added some fresh chopped garlic (I add fresh garlic to everything!!), also, I used fresh grated Parmesan cheese instead of Romano..... this is a winning recipe, I can't wait to make them again! thank you so much andypandy for sharing...Kittencal:)

Kittencalrecipezazz

RECIPE SUBMITTED BY

andypandy

Canada

Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.

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