Pasta Fritters

About Pasta Fritters

Ingredients

• Penne pasta 1 packet
• Oil 1 tbsp + to deep-fry
• Garlic cloves, finely chopped 4 to 5
• Medium onion, finely chopped 1
• Mushrooms, finely chopped 2 tbsps
• Green capsicum, finely chopped 2 tbsps
• Salt ½ tsp
• Black pepper powder to taste
• Dried oregano ¼ tsp
• Mozzarella cheese, grated 3 tbsps
• Fresh coriander leaves, finely chopped 1 tbsp
• Batter
• Cornflour 3 tbsps
• Refined flour 3 tbsps
• Salt ½ tsp
• Dried oregano ¼ tsp

How to Make Pasta Fritters (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan, add garlic and saute for ½ minute. Add onion and mushrooms and saute till mushrooms leave some water. Add capsicum, salt, black pepper powder, oregano, mozzarella cheese and coriander leaves and mix well. Take the pan off the heat and set aside to cool down to room temperature.
2. To make batter, take cornflour in a mixing bowl, add refined flour, salt, oregano and a little water and whisk well to ensure that there are lumps left. The batter should be of pouring consistency but not runny. Rest the batter for a while.
3. Boil plenty of water in a deep non-stick pan, add penne pasta and cook till al dente. Drain and refresh in cold water. Drain thoroughly and spread out on a plate so that do not stick to each other.
4. Heat sufficient oil in a pan.
5. Make a slit in each pasta, stuff it with the mushroom mixture. Dip each in the batter, slide into hot oil and deep-fry till golden. Drain on absorbent paper.
6. Arrange the fritters on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps