Recipe 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!!!!!!
Top Review by Gerry
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.
- 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 See How It's Made
- 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.