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    You are in: Home / Recipes / Pasta Fritters 1965 ( Italian) Recipe
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    Pasta Fritters 1965 ( Italian)

    Pasta Fritters 1965  ( Italian). Photo by Stardustannie

    1/1 Photo of Pasta Fritters 1965 ( Italian)

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    andypandy's Note:

    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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    Units: US | Metric


    1. 1
      Chop coarsely cooked spaghetti or linguine.
    2. 2
      shred fresh zucchini and carrots dice green onions Mix all together.
    3. 3
      In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.
    4. 4
      Toss in all the prepared vegetable mixture.
    5. 5
      Heat some vegetable oil for frying into a skillet.
    6. 6
      Drop spoonfuls into skillet about four or five at a time.
    7. 7
      Making medium size fritters.
    8. 8
      Pan fry until almost dry on top, turn and brown other side.
    9. 9
      These stay very moist, so overcooking is not a problem here.
    10. 10
      Serve these with a salad, and a cutlet.
    11. 11
      Good at picnics as a finger food.
    12. 12
      Good hot or room temperature.

    Ratings & Reviews:

    • on December 07, 2007


      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.

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    • on November 20, 2007


      Easy to make, I also added fresh garlic.

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    • on July 23, 2006


      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!

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    Read All Reviews (5)


    Nutritional Facts for Pasta Fritters 1965 ( Italian)

    Serving Size: 1 (51 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 78.1
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.7 g
    Cholesterol 21.9 mg
    Sodium 165.7 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.4 g
    Sugars 0.6 g
    Protein 2.0 g

    The following items or measurements are not included:


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