Pasta Fritters (Frittatina di Maccheroni)

Steps

1. 1
   Prepare the bucatini: break the long pasta into shorter segments (about thirds or quarters). Cook in boiling salted water until fully tender, not al dente. Drain and rinse with cold water to stop cooking.
2. 2
   Make béchamel: melt butter in a pot, add equal amount of flour, cook for about 30 seconds until no raw flour remains. Gradually whisk in milk. Cook until thickened, season with salt, pepper, and nutmeg. Set aside to cool slightly.
3. 3
   Sauté peas: heat olive oil with a garlic clove in a skillet, add frozen peas. Sauté over medium heat for a couple of minutes until heated through. Set aside.
4. 4
   Combine filling: stir the cooled pasta into the béchamel until well mixed. Add the sautéed peas, diced mozzarella, ham, and grated Parmesan. Mix thoroughly and adjust seasoning as needed.
5. 5
   Shape and chill: pour the mixture into a 9×9-inch baking pan lined with parchment paper and spread as evenly as possible. Use a spatula and additional parchment to gently press down and level. Refrigerate at least 6 hours, preferably overnight (up to 24 hours) until completely set.
6. 6
   Make coating batter: mix 1 cup flour with about 1/2 cup water in a bowl, stirring until thin and pancake-like in consistency.
7. 7
   Cut fritters: remove the set pasta mixture from the pan and cut into rounds using a 3-inch biscuit cutter or similar. Gather scraps and reform into additional fritters by hand.
8. 8
   Bread fritters: dip each fritter in the flour batter, then coat thoroughly with breadcrumbs. Set aside for a few minutes to allow coating to adhere.
9. 9
   Fry: heat vegetable oil or light olive oil to appropriate temperature. Fry about 4 fritters at a time over medium heat, about 3 minutes per side until golden brown. Avoid oil that is too hot, which will burn the outside before the inside cooks.
10. 10
    Drain and serve: transfer fried fritters to a wire rack to cool and drain excess oil. Serve while still warm.