Pasta Fritters with Prosciutto and Mozzarella

Pasta Fritters with Prosciutto and Mozzarella


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


  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.


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