11 – 12 Fritters
  • 2 cups spaghetti leftovers
  • 1,5 cup cheese (Gauda, Mozzarella or any other melting cheese)
  • 2 eggs
  • 4 Tbsp. cooking cream
  • 2 Tbsp. bread crumbs
  • 0,5 cup roast leftovers
  • 3 Tbsp. Parmesan cheese
  • Salt and ground black pepper to taste
  • 1 Tbsp. Pelatti
  1. In a bowl, mix eggs, cream and cheeses
  2. Add the rest of the ingredients to combine.
  3. In a pan, heat the oil over medium heat.
  4. Gather small swirls of the pasta using a spoon and a fork.
  5. Carefully put into the hot oil. Cook the fritters in batches on both sides until golden and crisp.
  6. Drain on paper towel. Garnish with fresh origano and basil leaves. Serve warm.