NEAPOLITAN PASTA FRITTERS, delicious recipe, typical finger food, Neapolitan street food, simple, economical, and tasty.
The Neapolitan pasta fritters are the typical finger food, street food you find wandering among the alleys and streets of the historic center of Naples, soft and good, stuffed with peas, ham, and cheese, or with ragù.
Naples is a wonderful and incredible city, not only for its monuments, history, and people, but especially for its food, it’s no wonder Neapolitan recipes are widely copied online.
Along with the pasta fritters, you can find zeppoline, fried pizza, parigina, and octopus broth! Imagine all these aromas wafting as you walk down the street, it’s impossible to resist.
It’s been a while since I’ve been to the center, and each time it’s like the first time; some things have changed over the years, even the fact that via Roma was once traffic-busy, now it’s closed and only for pedestrians.
The last time I went, it was guarded by armed soldiers, it looked like a warzone, but fortunately, many things remained the same as in previous years.
Anyway, street food, the typical rosticceria food, is always nice to eat, and you find it in all major cities, not just in Italy, because it’s the kind of food you enjoy eating while walking.
Follow me in the kitchen today; there are the Neapolitan pasta fritters!
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 252.78 (Kcal)
- Carbohydrates 35.65 (g) of which sugars 2.72 (g)
- Proteins 10.58 (g)
- Fat 7.50 (g) of which saturated 4.02 (g)of which unsaturated 2.46 (g)
- Fibers 2.15 (g)
- Sodium 386.98 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz spaghetti (preferably bucatini)
- 1 oz cooked ham
- 1 oz fiordilatte cheese
- 2/3 oz frozen peas
- 2/3 cup béchamel sauce
- 1 egg
- 2/3 cup water
- 2 oz all-purpose flour
- to taste breadcrumbs
Preparation
Boil the pasta and drain it al dente, keep it aside.
Cook the peas in a pan with a drizzle of oil and, if you prefer, a bit of onion, cook for a few minutes.
Prepare the béchamel HERE and set aside; also prepare the batter, pour the flour into a bowl, add the egg, mix, and add the milk.
Mix until you get a creamy consistency and salt to taste.
Cut the spaghetti or bucatini into pieces with scissors for convenience, add the béchamel, diced cooked ham, cheese, and peas.
Mix well, then place the mixture on a sheet of parchment paper, forming a rectangle 2-2.5 inches thick, but the fritters should be thick.
Put in the freezer for half an hour, then remove and cut with a 2-inch cookie cutter.
Dip the fritters in the batter, then in breadcrumbs, and finally fry in a pan with plenty of oil.
Drain on kitchen paper and serve immediately.
Bon appétit
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