Pasta Fritters 1965 ( Italian)

Total Time
Prep 10 mins
Cook 12 mins

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!!!!!!

Ingredients Nutrition


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

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 December 07, 2007

Easy to make, I also added fresh garlic.

Chefster** November 20, 2007

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 July 23, 2006