Pasta Fritters 1965 Italian Recipes

OLD-FASHIONED ITALIAN ZUCCHINI FRITTERS

Old-Fashioned Italian Zucchini Fritters image

An old-fashioned Italian zucchini fritter!

Provided by JuJuJenn

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 35m

Yield 25

Number Of Ingredients 9

Ingredients

6 eggs
3 zucchinis, shredded
1 zucchini, diced
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
¼ cup chopped fresh basil
1 ½ cups all-purpose flour
2 cups vegetable oil for frying

Steps:

Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
Heat the oil in a large skillet to 375 degrees F (190 degrees C).
Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 6.5 g, Cholesterol 45.2 mg, Fat 3.2 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 121.1 mg, Sugar 0.4 g

PASTA FRITTERS 1965 ( ITALIAN)

Pasta Fritters 1965 ( Italian) image

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!!!!!!

Provided by andypandy

Categories Vegetable

Time 22m

Yield 18 serving(s)

Number Of Ingredients 13

Ingredients

2 cups linguine, chopped cooked fresh or 2 cups leftover pasta
3 chopped green onions
2 cups shredded zucchini
1 medium shredded carrot
1 cup water
1/3 cup canola oil
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder (this is not always necessary)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup romano cheese, grated
oil (for frying)

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.

Nutrition Facts : Calories 78.1, Fat 5, SaturatedFat 0.7, Cholesterol 21.9, Sodium 165.8, Carbohydrate 6.4, Fiber 0.5, Sugar 0.6, Protein 2

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