Sensational Leftover Makeover with just 4 ingredients …. I wish I could hand deliver freshly made ones to you so you can see how good they are! These Pasta Fritters can be made with any type of leftover pasta.
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.
Like fish. Stir fries. And noodle soups. Some things are just meant to be eaten fresh off the stove. And pasta is right at the top of that list. There is a very good reason why Italian mamas holler for their family to be seated at the dining table, ready to tuck into pasta the minute it comes off the stove. It’s because after 15 minutes, it just isn’t as good.
All the great chefs of the world will tell you that. Lidia Bastianich has been preaching this for decades, and finally the world is listening. 🙂
The reason is simple – pasta continues to absorb liquid after it comes off the stove so it becomes soft and squishy, rather than al dente. And the liquid in the sauce gets sucked into the pasta, leaving a dry coating of what was once a luscious rich sauce on the spaghetti.
So what to do with all that leftover pasta? Turn it into these absolutely scrumptious fritters. Look at them! Look at that crunchy brown crust…..oooohhhh…..I just couldn’t stop eating these….I ate way too many of these!
The beauty of these is that you can make them with any type of pasta – bolognaise, alfredo, cabonara, creamy tomato, macaroni, penne/ziti, shells, fettucine. For the photos, I made this using leftover Slow Cooked Shredded Beef Ragu Spaghetti.
All the flavour of your delicious pasta is packed into these fritters and ramped up with some cheese (optional) and fried until crisp. The brown crunchy crust is the best!!
These also freeze really well. I pop them in the oven to reheat them so I get the crunchy crust again.
You can also make giant ones of these, which is what I do if I have a lot of leftover pasta. Fry it up into one big fritter, then cut it up into slices. But I didn’t quite have enough for a giant fritter today so I made little ones.
So – have I got you more excited about having leftovers for dinner tonight? 😉 – Nagi
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Leftover Pasta Fritters
Ingredients
- 3 cups (packed) cold leftover pasta (sauce and pasta mixed together), packed (Note 1)
- 2 eggs
- 3/4 to 1 1/4 cups breadcrumbs (I used panko breadcrumbs)
- 1/2 cup grated cheese (optional) (Note 2)
- Salt and pepper , to taste
- 2 tbsp olive oil
Instructions
- 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.
Recipe Notes:
Nutrition Information:
Could these be made with macaroni and cheese, with the macaroni replaced with spaghetti noodles?
Absolutely Finny!! 🙂
Great idea Nagi,
Like Marissa i used to make frittata with the pasta and fritters is a good alternative.
Compliments, You are very creative throughout your site.
Thanks Simone! The crunchy cheesy crust is SO GOOD, that’s why I love making these even more than fritters!!
Nagi! Just came across your site. Honestly, I’m at a complete loss as to which post to comment on. You’re a magician I tell you. Such clever and creative ways with everyday foods. My family seem to have hollow bones as there’s never pasta leftovers. Next time round I’m making double just so I can make these!
Hi Di! Thank you so much for your wonderful message, you made my morning! I’m so glad you like the look of these, I am absolutely obsessed with them. A few weeks ago I made pasta just so I could make these – I kid you not!! This is really delicious even made with the plainest of pastas. 🙂
Thank you for taking the time to leave a message for me! 🙂
These look incredible! I don’t know what it is about leftover pasta but it’s always so good the next day. I think I might have to cheat on my paleo thing one of these days soon so I can pig out on these. 🙂
YES this is totally worth breaking your paleo diet for!! 🙂
This is a genius idea! At first I thought you gonna use the leftover pasta sauce to create a new dish. Never expected that I can use all the leftover pasta!
The fritters look seriously delicious. I’d love to serve them with my favorite garlic yogurt sauce 🙂
Ooh, YES! Yoghurt sauce would be great for these 🙂 Though they are so packed full of flavour they are just fab eaten plain too!
Oh my gosh! This seriously sounds amazing, Nagi. I made your slow cooked beef ragu last week, and it was absolutely delicious. I froze the leftover sauce without pasta, of course. Now, I just want to cook some pasta and make this fritters!
Oh wow Shinee! Please tell me you’re going to share it on your blog! I’d LOVE to see your take on the ragu! 🙂
I’d have loved to share it on my blog, but it was just our dinner last week. It was perfect as is!
What? I love this idea but even more – I’d put it in a bun and eat it as a sandwich. 🙂
Double carb hit – love it!
I have just 3 things to say about these. Yum. Yum. And yum.
Oh, and gorgeous photies, as usual!
🙂
Thanks so much Helen! I have to say, I do agree with you re: yum yum yum!!! 🙂
Nagi, I am in awe every time I visit your blog. . you are a culinary genius!!! Pasta fritters?!!!! oh my gawd, I love this so much!
Thanks so much Alice! Though I think you are being way too nice – you share amazing stuff!
Oh funny. i never have any leftover pasta. skater eats all of it the next day soggy or not. if I ever have any left over i know who will lap up these fritters
Swipe those leftovers before he gets to them!! He’ll enjoy these more that soggy pasta, promise! 🙂
WHAT?! This is the coolest idea EVER! I just love all things pasta, but a deliciously fresh fried version? I am SO THERE!
Thanks Jessica! I mean, with all those crunchy bits, this is literally a MUST TRY for a pasta lover!! 🙂
This is so clever. 🙂 The crust looks amazing!!!
Oh, I’m sure there are gazillions of other people that do this too so not sure about “clever”! I love these so much and YES the crust is awesome! 🙂
by the way love the 2 picture collage you uploaded to pinterest 🙂
I would be very happy if you hand delivered these to me Nagi! Such a great use of left over pasta 🙂 These look delicious!
Sure! What’s your address? I’ll express courier them to you!! 🙂
NAGI!!!! This is the best idea ever! I always just have leftover pasta as it is, but this is so much better. I’ve also just bookmarked your beef ragu.. umm mega, mega yum!!
Thanks Lucy!! I actually specifically make EXTRA pasta so I can make these….they are soooo good…..and kids go NUTS over them!!
And why can’t you hand deliver freshly made pasta fritters to me? Ahhhh! Those little burnt crispy edges are calling my name! This is perfect dish in my book!! I bet you knew that!
Hmm…I did kind of have a suspicion that you would approve of this!! Nice match with your Winter Sangria, hmm….???
I agree — even when leftover pasta seems good, it really can’t compare with freshly made. So these fritters are the perfect solution! Really amazing — I’ll bet the flavor of these is wonderful. Love this idea — thanks.
Thanks so much John!! I’m glad it’s not just me being “fussy” about leftover pasta 😉
Hi Nagi! I love that you made these into fritters, anything bite-sized is always more fun! Nice addition of the panko to not only bind, but add an extra layer of crunch.
I have a theory that ANYTHING can be turned into fritters….what do you think?? 🙂
Hey Nagi! I will definitely be making these the next time I make pasta ragu! All that yummy ragu with a crisp crust! YES!
I hope you do! Ooh, and I’m making your bars this weekend! 🙂
I have another recipe for a dip involving chocolate and peanut butter. When I saw it I immediately thought of you! I’ll be e-mailing it to you in the next few days, along with the other recipes I promised you!
Oooh, yes please! I love the idea for a chocolate peanut butter dip – what a fabulous way to finish a dinner party! 🙂
Nagi, when I was little my grandmother used to make something called babka…which was a gigantic version of this!!! And we dipped it into a delicious garlic butter sauce. It was awesome!!! You just reminded me to make it! Aghhh yum! Thank you!
YES, please do make it and SHARE IT ON YOUR BLOG! I would love to see how your grandmother made it!
There goes another add on to my list 🙂 But I most def will 🙂