These crispy pasta and cheese fritters are what comfort food is all about. We’re talking a ton of great flavors, easy to make, and all done in about 30 minutes. Serve them as a tapas appetizer or even as a main course. Next to a garden salad and a bottle of Spanish wine.
To make this recipe, I used small pasta shells. But you can use any type of pasta you like. Though smaller pasta shapes do work better here. Either way, make sure to check the package instructions; that way you cook your pasta perfectly al dente.
I served these fritters next to a simple mayo aioli. Made with just garlic, saffron, mayonnaise, lemon juice, and olive oil. I used a mortar & pestle to bring it together. If you don’t have one. You can also use a food processor or even a hand blender.
TIPS & TRICKS to Make this Recipe: If you see your batter is too thin, just add in some more flour. If it’s too thick, just a splash of club soda will do the trick. These fritters will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make CRISPY Pasta and Cheese Fritters
CRISPY Pasta and Cheese Fritters
Ingredients
- 4 oz small pasta shells 115 grams
- 1/2 cup all purpose flour 60 grams
- 1/2 tsp baking powder 2 grams
- 1 tsp onion powder 2.50 grams
- 1 tsp garlic powder 3 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 large egg
- 1/3 cup club soda 90 ml
- 1 cup shredded Manchego cheese 120 grams
- 1/2 tbsp Dijon mustard 8 grams
- 2 tbsp chopped chives 5 grams
- sea salt & black pepper
- 1/4 cup extra virgin olive oil 60 ml
FOR THE MAYO AIOLI
- 2 cloves garlic (roughly chopped)
- 1/4 tsp saffron threads 0.17 grams
- 1/2 cup low fat mayonnaise 120 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
- chopped chives for garnish
Instructions
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Fill a saucepan halfway with water, season generously with salt, and heat with a high heat
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Once it comes to a boil, add in the pasta and cook until al dente (check package instructions), then drain into a colander and rinse under cold water, shaking off any excess water
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In the meantime, add the flour into a large bowl, along with the baking powder, onion powder, garlic powder, and paprika, whisk together, then make a well in the middle, crack in the egg, and whisk the egg, and then add in the club soda and whisk it all together until you get a creamy batter
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Add the shredded cheese over the batter, along with the Dijon mustard, chopped chives, and season with salt & pepper, mix together, then add in the cooked pasta, and mix together until well mixed
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry for 3 to 4 minutes per side or until the fritters are golden and crispy, then transfer into a dish with paper towels
*To keep your fritters warm after cooking them, add them into a preheated oven at its lowest setting
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To make the mayo aioli, add the garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the garlic until it's well mashed, then add in the mayonnaise, lemon juice, olive oil, and season with salt & pepper, whisk together until you get a creamy sauce
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Transfer the mayo aioli into a serving dish and decorate the fritters around it, top off with chopped chives, serve at once, enjoy!
Recipe Notes
Get the Spanish Golden Saffron I used to make this Recipe
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Ro
26 . Jun . 2026You had me at fritters! I’ll be making these for lunch today. Have a great weekend!