Pasta Fritters 1965 ( Italian)

Recipe by andypandy
READY IN: 22mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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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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