Frittelle di spaghetti con Patrizia

On this occasion, I really wanted to go purist with spaghetti.
Have you ever just sat down with a bowl of mashed potatoes or a plate of pasta with just some butter and parmesan? Sometimes, it is the simple things in life that are the best. Milk, eggs, lots of cheese and a frying pan, that’s all you need! These spaghetti pizzas are crispy on the outside, soft, moist and tender on the inside and really, very addictive. I love them best when they are freshly fried but best of all, they are just as good made ahead and eaten at room temperature. This easy to make dish is perfect for a quick weekday meal or as I remember a must have picnic food. Mom would fry these babies up before the clan would head out on our Sunday picnics in the summertime. I remember as a little girl that we would picnic regularly. Our picnics were pretty grand with friends and family in attendance. Quite easily there would be between 30 and 40 people. We’d all be up at the crack of dawn to load up the cars and be on the road before the sun came out. Our aim was to be the first ones at the park; takeover the best spots and usually hoard all the picnic tables in the area. We’d have the grill set up in the shade and most time we would have a gazebo, which would serve as our outdoor kitchen. What I remember most is while all the adults trekked back and forth to unload the cars; mom would be handing out spaghetti pizza with a paper towel wrapped around one end of it. We would still have our hoodies on because the sun hadn’t risen. After all, it was only eight in the morning but boy, that pasta was always a hit. Seriously the best breakfast ever. In this recipe, milk, butter and black pepper are added to the cooked pasta. Let the pasta rest, to absorb all that milk. Before you are ready to fry your pasta add some beaten egg, parmesan cheese and some cubed or shredded mozzarella. This is a terrific recipe when you have leftover pasta; cold, cooked pasta is perfect. Exact proportions are not important and the pasta can be fried into small fritters or larger ones, I fry up two at a time. You can also fry up one large cake the size of your frying pan. Now try this crispy goodness that I know will please all sorts of appetites; that’s my kind of goodness
Cooked Spaghetti Pasta, Milk, Butter, 2 Whole Eggs, 1 Egg Yolk, 2 Handfuls of Freshly Grated Parmesan Cheese, Mozzarella, Crumbled Sea Salt and Freshly Ground Black Pepper, oil Oil for Frying.
Add your spaghetti to a pot of salted boiling water and cook as per package instructions. After draining your cooked pasta, put the spaghetti back into the pot along with the milk, butter, and season to taste, mix well. Let your spaghetti mixture sit covered and cool long enough to be able to add your eggs without having them scramble. Mix thoroughly. Add your cheeses and mix until all incorporated. Pour a little oil into a pan and place on the heat. Then, using a fork, add piles (as big or as small as you like) of the spaghetti mixture to the pan and fry until golden and crisp on both sides, while flattening slightly.
It’s delicious to fry the fritters in a slightly hotter pan so they become really golden on the edges but are a bit softer and warm inside. Sprinkle with sea salt before serving and some red pepper flakes if you like.
Serve them hot as they are or with some pasta sauce and extra cheese.
Buon Sagiare!


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