Pasta Fritters Recipe
Bucatini pasta fritters with creamy besciamella sauce, peas, ground beef, and Parmigiano cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Fritters
Besciamella Sauce
Method
Pasta Fritters
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Meat and Peas
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground beef and cook until browned, about 5-7 minutes. Add the frozen peas and cook for an additional 2 minutes. Season with salt and black pepper. Remove from heat and let cool slightly.
- 3
Mix the Fritter Batter
In a large mixing bowl, combine the cooked bucatini, cooked ground beef and peas, grated Parmigiano cheese, eggs, flour, salt, and pepper. Mix until well combined.
- 4
Fry the Fritters
In a large skillet, heat the remaining olive oil over medium heat. Scoop tablespoon-sized portions of the fritter mixture and flatten slightly before placing in the skillet. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Besciamella Sauce
- 5
- 6
Add Milk
Gradually pour in the milk while whisking to prevent lumps from forming. Continue to whisk until the mixture thickens, about 5-7 minutes.
- 7
Season the Sauce
Add nutmeg, salt, and black pepper to the sauce. Stir well and cook for an additional 2 minutes.