Pasta Fritters

Pasta Fritters

From   Tea Time

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Starter

Type: Fusion

Stuffed penne pasta deep fried – very yummy


  • 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


  • 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.
  • 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.
  • 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.
  • Heat sufficient oil in a pan.
  • 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.
  • Arrange the fritters on a serving platter and serve hot.