Ham and Smoked Mozzarella Fritters (Frittatine di Pasta)

By lorik

Ingredients

• 10 10 10 Tbsp unsalted butter, plus more for greasing
• 1 1/2 1 1/2 1/2 cups AP flour
• 5 5 5 cups heavy cream
• to salt and freshly ground black pepper, to taste
• 1 1 1 lb. dried spaghetti
• 4 4 1/4" oz. cooked Italian ham, cut into 1/4" pieces
• 8 8 1/4" oz. smoked mozzarella, cut into 1/4" pieces
• Canola oil, for frying
• 2 2 2 cups plain bread crumbs

Details

Adapted from saveur.com

Preparation

Step 1

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.