Recipe- Easy To Make Leftover Pasta Fritters

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.

Ingredients

3 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.