Pasta Fritters 1965 Italian Recipes

Steps:

• Chop coarsely cooked spaghetti or linguine.
• shred fresh zucchini and carrots dice green onions Mix all together.
• In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.
• Toss in all the prepared vegetable mixture.
• Heat some vegetable oil for frying into a skillet.
• Drop spoonfuls into skillet about four or five at a time.
• Making medium size fritters.
• Pan fry until almost dry on top, turn and brown other side.
• These stay very moist, so overcooking is not a problem here.
• Serve these with a salad, and a cutlet.
• Good at picnics as a finger food.
• Good hot or room temperature.

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.