Pasta Fritters

Pasta fritters are a typical dish of Neapolitan cuisine, ideal as an appetizer or as a tasty snack. It is a very flavorful dish that is generally made with short pasta coated in a thick cream and then fried. Now I will explain how to prepare them the Italian way.

Ingredients

• 250 g short pasta (such as macaroni or mezzi paccheri)
• 200 g thick béchamel sauce
• 100 g cooked ham, diced
• 100 g peas (frozen is fine)
• 100 g mozzarella or smoked provola
• 2 eggs for breading
• Breadcrumbs as needed
• Grated Parmesan as needed
• Salt and pepper as needed
• Oil for frying

Preparation

1. Cook the pasta in plenty of salted water according to the package directions, but drain it 2-3 minutes early to keep it al dente.
2. In a skillet, sauté the peas with a drizzle of oil and, if needed, add a little water until cooked.
3. Prepare the béchamel or use store-bought, thickening it with grated Parmesan, then let it cool.
4. In a bowl, mix the pasta with the béchamel, diced cooked ham, peas, diced mozzarella or smoked provola, salt, and pepper until you have a homogeneous mixture.
5. Take portions of the mixture, shape into balls or cylinders, and coat them first in the beaten eggs and then in the breadcrumbs.
6. In a deep skillet, heat plenty of oil and, when hot, fry the pasta fritters until golden and crispy.
7. Drain the fritters on paper towels to remove excess oil and serve hot.

Trivia

Pasta fritters have popular origins and were born as a way to reuse leftover pasta and béchamel. Over time, they have become a staple on bar and fry shop menus especially in Naples, often served in mini versions as a tasty street food.

Pasta fritters can vary in ingredients: some like to add mushrooms or replace the cooked ham with salami, creating a new taste experience every time.