Pasta Fritters

Pasta Fritters


For the frittata

  • 450g (1 pound) of bucatini pasta;
  • 150g (1 cup) of cooked ham, cut into cubes;
  • 80g (½ cup) of cooked peas;
  • 1 garlic clove, minced;
  • 100g (¾ cup) of flour;
  • 100g (½ cup) of butter;
  • 1L (4 cups) of milk;
  • a pinch of salt;
  • a pinch of nutmeg;
  • vegetable oil for frying.

For the batter:

  • 300 ml (1 ⅓ cup) of water;
  • 200 g (1 ½ cup) of flour.


1. Cook pasta in the salted water until done, drain and chop roughly.

2. Cook bechamel sauce by frying some flour with melted butter for 1 minute, then pour in milk and boil until the sauce gets thick (around 5-7 minutes). season with salt, pepper and nutmeg.

3. Quickly fry peas with ham and garlic (2-3 minutes).

4. Combine pasta with bechamel sauce and mix well.

5. Put pasta into a cooking ring forming a cup shape. Add peas and ham mixture into each cup and add more pasta on top to cover. Press and remove the ring.

6. Freeze pasta cutlets for 1 hour.

7. Whisk water with flour. Deep each pasta cutlet into the batter and transfer into preheated oil. Cook until crispy and golden (5-7 minutes).

*Recipe on video and text may differ from each other!

How to cook Pasta Fritters:

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