Pasta Fritters with Prosciutto and Mozzarella

Ingredients:

Makes 30 fritters.

• 10 tbsp unsalted butter, plus more for greasing

• 1 and 1/2 cups all-purpose flour

• 5 cups heavy cream

• Kosher salt

• Freshly ground black pepper, to taste

• 1 lb dried spaghetti

• 4 oz cooked prosciutto, cut into 1/4-inch pieces

• 8 oz smoked mozzarella, cut into 1/4-inch pieces

• Canola oil (or extra virgin olive oil), for frying

• 2 cups plain bread crumbs

Directions:

1. Melt butter in a 1-qt saucepan over medium-high heat.

2. Add 1/2 cup flour.

3. Cook, stirring, 2 minutes.

4. Add cream and boil.

5. Reduce heat to medium.

6. Cook until thickened, 4-5 minutes.

7. Set sauce aside.

8. Bring a large pot of salted water to a boil.

9. Grease a 9″ by 13″ baking dish.

10. Cook pasta until ‘al dente’, about 7 minutes.

11. Drain and transfer to a bowl.

12. Add reserved sauce, prosciutto, mozzarella, salt, and pepper.

13. Mix until combined.

14. Press pasta mixture into baking dish.

15. Cover with plastic wrap and refrigerate until firm, about 1 and 1/2 hours.

16. Pour enough canola or olive oil into a 6-qt saucepan to a depth of 2 inches.

17. Heat until a deep-fry thermometer reads 325°F.

18. Whisk remaining flour with 1 cup water into a batter.

19. Place bread crumbs in a bowl.

20. Using a 2-inch round cutter, cut out 30 rounds out of pasta mixture.

21. Dip rounds in batter.

22. Roll in bread crumbs.

23. Fry until golden and crisp, 2-3 minutes.

24. Serve hot.