Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. This recipe first appeared in our May 2013 issue with Keith Pandolfi’s article The Gold of Naples.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 10 tbsp. unsalted butter, plus more for greasing
- 1 1⁄2 cups all-purpose flour
- 5 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. dried spaghetti
- 4 oz. cooked Italian ham, cut into ¼” pieces
- 8 oz. smoked mozzarella, cut into ¼” pieces
- Canola oil, for frying
- 2 cups plain bread crumbs
- Melt butter in a 1-qt. saucepan over medium-high heat. Add ½ cup flour; cook, stirring, 2 minutes. Add cream; boil. Reduce heat to medium; cook until thickened, 4-5 minutes. Set sauce aside.
- Bring a large pot of salted water to a boil. Grease a 9″ x 13″ baking dish. Cook pasta until al dente, about 7 minutes. Drain and transfer to a bowl. Add reserved sauce, ham, mozzarella, salt, and pepper; mix until combined. Press pasta mixture into baking dish; cover with plastic wrap and refrigerate until firm, about 1½ hours.
- Pour enough canola oil into a 6-qt. saucepan to a depth of 2″. Heat until a deep-fry thermometer reads 325°. Whisk remaining flour with 1 cup water into a batter. Put bread crumbs in a bowl. Using a 2″ round cutter, cut out 30 rounds out of pasta mixture. Dip rounds in batter; roll in bread crumbs. Fry until golden and crisp, 2-3 minutes. Serve hot.