"Better than Mac & Cheese" CRISPY Pasta and Cheese Fritters

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Boil the pasta shells in well-salted water until al dente, drain, and rinse under cold water, shaking off excess water.
2. Whisk the flour, baking powder, onion powder, garlic powder and paprika together in a large bowl. Make a well, crack in the egg and whisk it, then whisk in the club soda until smooth and creamy.
3. Add the shredded cheese, Dijon mustard, chopped chives, salt and pepper to the batter and mix. Then stir in the cooked pasta until evenly coated.
4. Heat the olive oil in a large frying pan over medium heat. After a couple of minutes, drop spoonfuls of batter into the pan in a single layer, evenly spaced, working in batches.
5. Fry for 3 to 4 minutes per side until golden and crispy, then drain on paper towels.
6. To keep warm, place the fritters in a preheated oven on its lowest setting.
7. Crush the garlic to a paste in a mortar with the saffron and a pinch of salt. Stir in the mayonnaise, lemon juice and olive oil, season with salt and pepper, and whisk until creamy.
8. Spoon the aioli into a serving dish, arrange the fritters around it, and top with chopped chives.

Summarized from Spain on a Fork's video. Watch it for the details.

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