Is it just me who always has leftover pasta? It seems impossible to make just enough. I seem to be able to manage it with many other things. But I always make too much pasta!
I once read an article about how everything tastes better when it’s eaten the next day. There was all this science behind the logic. I have to say, I don’t care what the science is, there are some things that simply do not taste as good the next day.
Ingredients3 cups (packed) cold leftover pasta (sauce and pasta mixed together), packed
2 eggs
3/4 to 1 1/4 cups breadcrumbs (I used panko breadcrumbs)
1/2 cup grated cheese (optional)
Salt and pepper , to taste
2 tbsp olive oil
Method
- Roughy chop the pasta (I placed the pasta in a bowl and cut it with scissors).
- Add the eggs, breadcrumbs (start with 3/4 cup) and cheese. Mix and add salt and pepper to taste.
- Scoop up a ball and flatten it slightly to test if it holds together ok. If required, add more panko. (Note 3)
- Heat olive oil in a fry pan over medium high heat.
- Scoop up a level 1/3 cup of the mixture (packed well) and place in the fry pan (tap the bottom of the cup to get the mixture to drop out into the pan).
- Use the bottom of the cup measure to pat the mixture into 1 cm / 2/5 thickness. Repeat to make however many fritters you can fit in the pan.
- Cook the first side for around 2 minutes or until it turns a dark brown and crispy. Turn, then cook the other side until crispy (around 1 to 1 1/2 minutes).
- Remove from the pan onto a paper towel to drain. Repeat with remaining batter.
- Serve immediately. Garnish with finely chopped parsley leaves and freshly grated Parmesan, if desired.