Introduction

Leftover pasta fritters are a clever and delicious way to transform cold pasta into crispy, golden bites. This recipe uses your leftover sauced pasta to create savory fritters perfect for a quick snack or appetizer. They’re easy to make and a great fix for any pasta scraps.

Leftover Pasta Fritters Recipe - Recipe Image

Ingredients

3 cups (packed) cold leftover pasta (sauce and pasta mixed together)
2 eggs
3/4 to 1 1/4 cups breadcrumbs (I used panko breadcrumbs)
1/2 cup grated cheese (optional)
Salt and pepper, to taste
2 tbsp olive oil

Instructions

Step 1: Roughly chop the pasta by placing it in a bowl and cutting it with scissors until the pieces are smaller and manageable.
Step 2: Add the eggs, starting with 3/4 cup of breadcrumbs, and the grated cheese (if using) to the chopped pasta. Mix well, then season with salt and pepper to taste.
Step 3: Test the mixture by scooping a ball and flattening it slightly. If it doesn’t hold together well, gradually add more breadcrumbs until the mixture binds comfortably.
Step 4: Heat the olive oil in a frying pan over medium-high heat.
Step 5: Scoop a level 1/3 cup of the mixture, packing it well, and place it in the hot pan. Use the bottom of the measuring cup to gently pat the mixture into about 1 cm thick fritters. Repeat to fill the pan without overcrowding.
Step 6: Cook the fritters on the first side for around 2 minutes or until they turn dark brown and crispy. Flip them over and cook the other side for about 1 to 1 1/2 minutes until equally crispy.
Step 7: Remove the fritters from the pan and place them on paper towels to drain excess oil. Repeat the cooking process with the remaining mixture.
Step 8: Serve immediately, garnished with finely chopped parsley and freshly grated Parmesan if desired.

Tips & Variations

Use panko breadcrumbs for a lighter, crispier texture. If you prefer a denser fritter, regular breadcrumbs work fine.
Add herbs like chopped basil or oregano to enhance the flavor.
Try mixing in small bits of cooked vegetables or cooked bacon for extra texture and taste.
If the mixture feels too wet, add more breadcrumbs gradually; if it’s too dry, add a splash of milk or another egg.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to retain crispiness, or warm them in an oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of pasta for these fritters?

Yes, any leftover pasta works well, especially those mixed with sauce. Short pasta shapes like penne, fusilli, or spaghetti work nicely once chopped up.

Can I freeze pasta fritters?

Yes, you can freeze cooked fritters. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container. Reheat in the oven directly from frozen to keep them crispy.

Leftover Pasta Fritters Recipe

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4.7 from 61 reviews

These Leftover Pasta Fritters are a delicious and inventive way to repurpose cold leftover pasta into crispy, golden patties. Combining eggs, breadcrumbs, and optional cheese with chopped pasta, these fritters are pan-fried until perfectly crisp on the outside while remaining tender inside. A fantastic savory snack or light meal served with a sprinkle of fresh parsley and Parmesan.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 fritters 1x
Category: Snack
Method: Frying
Cuisine: Italian-inspired

Ingredients

Scale

Main Ingredients

3 cups (packed) cold leftover pasta (sauce and pasta mixed together)
2 eggs
3/4 to 1 1/4 cups panko breadcrumbs
1/2 cup grated cheese (optional)
Salt and pepper, to taste
2 tbsp olive oil

Instructions

Chop the pasta: Roughly chop the leftover pasta with scissors in a bowl to make it easier to combine with other ingredients.
Mix ingredients: Add eggs, starting with 3/4 cup of panko breadcrumbs, and grated cheese (if using) to the chopped pasta. Season with salt and pepper to taste and mix thoroughly.
Test consistency: Scoop some mixture and flatten it slightly to test if it holds together. If too loose, add more breadcrumbs gradually until the mixture can hold its shape.
Heat oil: Heat 2 tablespoons of olive oil in a frying pan over medium-high heat.
Form fritters: Scoop a level 1/3 cup of the mixture (packed well) and release it into the hot pan. Use the bottom of the cup to pat it into about 1 cm (approximately 2/5 inch) thickness. Repeat to fill the pan without overcrowding.
Cook first side: Fry the fritters for about 2 minutes until the bottom becomes dark brown and crispy.
Flip and cook other side: Turn the fritters and cook for an additional 1 to 1.5 minutes until the other side is also crispy and golden brown.
Drain excess oil: Remove the fritters from the pan and place them on paper towels to drain any excess oil. Repeat cooking with remaining batter.
Serve: Serve immediately, optionally garnished with finely chopped parsley and freshly grated Parmesan cheese.

Notes

Note 1: Using leftover pasta that already has sauce mixed in adds flavor and moisture to the fritters.
Note 2: Grated cheese is optional but adds a creamy richness and helps bind the mixture.
Note 3: Adjust the amount of breadcrumbs as needed to ensure the mixture holds together for proper shaping and cooking.

Keywords: Leftover pasta, pasta fritters, fried fritters, repurpose leftovers, snack, Italian, panko, cheese, easy recipe