1/4 of a 16 oz. pkg. of capellini or spaghettini , cooked
1 3/4 cups leftover cooked capellini
3 green onions, finely chopped
1/4 cup flour
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 large egg
About 20 minutes before serving
1. Coarsely chop cooked capellini; set aside.
2. In a small saucepan over medium heat, in 1 tbsp. oil, cook green onions, stirring occasionally until tender and golden.
3. In a medium bowl with a wire whisk or fork mix flour, Parmesan cheese, salt, pepper, egg and 1/4 cup water; stirring in green onions and capellini until well coated.
4. In a 12” nonstick skillet over medium high heat, heat 2 tbsp. of oil until very hot. Into the oil drop mixture by scant 1/4 cups into 4 mounds, about 2 inches apart. With pancake turner flatten each mound slightly. Cook fritters until golden brown on both sides. Remove to paper towels to drain; keep warm. Repeat with remaining fritter mixture.
Makes 8 fritters for accompaniment servings.
Pairs Well With
Often I read people asking what they can do with left over cooked pasta. This makes a great side dish and is a way to use up the leftovers