Campania
Deep-fried pasta omelettes from Naples — a street food preparation using leftover spaghetti bound with egg, Parmigiano and sometimes a small amount of ragù or besciamella, formed into small pucks and fried until the exterior is crisp and golden while the interior remains yielding. Part of the Neapolitan 'frittura' tradition where everything leftover is reborn in hot oil.
Crisp shell giving way to chewy, eggy pasta with the deep savouriness of ragù; Parmigiano adds salt and umami; the oil soaks the exterior into a golden crust — Neapolitan resourcefulness at its most delicious
{"Use day-old cooked pasta — freshly cooked pasta is too moist and the fritatine fall apart in the oil","Mix pasta with beaten egg (1 egg per 100g pasta), Parmigiano and seasoning; add ragù sparingly as a flavour addition, not a sauce","Press into pucks firmly — loose pucks disintegrate in the oil; they must hold their shape under pressure","Fry in deep, neutral oil at 175°C — too low and they absorb oil; too high and the exterior burns before the egg cooks","Drain on kitchen paper immediately and salt while hot — post-fry seasoning adheres to the oily surface"}
{"A small amount of diced mozzarella mixed into the pasta creates a molten interior surprise — the fritta con mozzarella version","The shape is traditionally round and palm-sized — 8–10cm diameter, 2cm thick","Serve immediately — fritatine lose their crispness within 10 minutes and must be eaten straight from the oil"}
{"Fresh pasta — too wet to bind; the fritatine fall apart as they hit the oil","Too much ragù — it makes the mixture too soft and the fritatine won't hold shape","Under-pressing — loose, uncompacted pucks break in the oil and leave a mess"}
La Frittura Napoletana — Street Food e Tradizioni