Crispy Pan-Fried Leftover Pasta Fritters

A container of cold noodles sitting in the fridge makes a strong base for Crispy Pan-Fried Leftover Pasta Fritters. The noodles dry out in the fridge overnight. This missing moisture helps the cakes hold together in a hot skillet. You can turn 3 cups of yesterday's dinner into hot, crunchy cakes.

The pasta base

Cold, day-old pasta works best for this recipe. The noodles lose moisture as they sit overnight in the fridge. They stick together naturally as the starches set. This built-in structure keeps your fritters from falling apart in the pan. You can use any shape of noodle or type of sauce you happen to have. Bolognese, alfredo, and simple macaroni all function well.

If you want to make these but only have freshly cooked pasta, you have to adjust the binders. Fresh noodles carry more moisture and slip apart easily. Use one egg for every cup of fresh pasta. You will also need to increase the panko breadcrumbs by fifty percent to soak up the extra liquid.

The batter

Long strands or large shapes create loose pockets in the batter. You need smaller pieces so the fritters pack tightly and hold a flat shape. Put the cold pasta in a mixing bowl. Take a pair of kitchen scissors and snip the noodles directly in the bowl until you have rough, bite-sized pieces.

Add the eggs, 3/4 cup of the panko, and the optional grated cheese. You can mix in cheddar, gruyere, or any melting cheese you prefer. If you use Parmesan, reduce the amount to one-third of a cup. Parmesan carries a sharper flavor and a higher salt content than standard melting cheeses.

The exact amount of panko you need depends entirely on your original sauce. A very wet sauce requires more breadcrumbs to absorb the excess liquid. If you do not add enough panko to a saucy mixture, the cakes will fall apart in the skillet. Test the batter by grabbing a small handful. Press it into a small round shape on your cutting board. If the edges crumble, stir in a little more panko until a test portion stays intact.

Frying

Set your skillet over medium-high heat. Let the olive oil get hot before you add the pasta. Scoop the mixture with a 1/3 cup measuring cup. Drop the portion into the pan. Tap the top of the mound with the flat bottom of the measuring cup. Flatten the fritter until it reaches a thickness of about 2/5 inch (1 cm). Do not crowd the pan. Leave plenty of space between each cake so you have room to slide a spatula underneath.

If you have a massive amount of leftover pasta, you can skip the individual scoops. You can press the entire batch of mixture into the skillet to form one giant fritter. Fry it as a single piece and cut it into slices like a pie.

For standard individual fritters, fry the first side for two minutes. Watch the edges and look for a deep brown, crunchy bottom. Flip the cakes over. Cook the second side for 1 to 1 1/2 minutes. Transfer the finished batch to a wire rack or paper towels to drain while you fry the rest of the batter.

Freezing and reheating

Eat the cakes immediately after they leave the skillet. The crust stays hot and crunchy for a short time. Top the warm cakes with chopped parsley leaves and a dusting of grated Parmesan.

Save any remaining fritters in the freezer. Let the cooked portions cool completely, then pack them into a securely closed container before freezing. You can reheat both thawed and completely frozen cakes in the oven. The oven will restore their crispy exterior.