Pasta Fritters 1965 ( Italian)

5.0(5)

I have been making these since 1965 and still giving out this recipe. Its a winner. Eat hot or room temp. Serve with salad, at picnics, on buffet tables, anytime just eat with your fingers. Maybe even serve with a fresh plum diced tomato salsa.(thats for the Canucks) This is my Italian favourite thanks to the Calabrazie.....!!! Thanks Grandpa!!!!!!

by andypandy·published 2003-10-21

Open original recipe

Vegetable

Servings

18 serving(s)

Total time

22 min

prep 10 min

Calories / serving

78 kcal

Ingredients (13)

serves

2 cups linguine, chopped cooked fresh or 2 cups leftover pastalinguine
3 chopped green onionsscallion
2 cups shredded zucchinizucchini
1 medium shredded carrotcarrot
1 cup waterwater
1/3 cup canola oilcanola-oil
2 large eggsegg
1 cup all-purpose flourflour
1/2 teaspoon baking powder (this is not always necessary)
1 teaspoon saltsalt
1/4 teaspoon black pepperpepper
1/4 cup romano cheese, grated
oil (for frying)oil

Instructions (12 steps)

01Chop coarsely cooked spaghetti or linguine.
02shred fresh zucchini and carrots dice green onions Mix all together.
03In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.