Pasta Fritters 1965 ( Italian) - cooking recipe

Ingredients

2 cups linguine, chopped cooked fresh or 2 cups leftover pasta
3 chopped green onions
2 cups shredded zucchini
1 medium shredded carrot
1 cup water
1/3 cup canola oil
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder (this is not always necessary)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup romano cheese, grated
oil (for frying)

Preparation

Chop coarsely cooked spaghetti or linguine.
shred fresh zucchini and carrots dice green onions Mix all together.
In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.
Toss in all the prepared vegetable mixture.
Heat some vegetable oil for frying into a skillet.
Drop spoonfuls into skillet about four or five at a time.
Making medium size fritters.
Pan fry until almost dry on top, turn and brown other side.
These stay very moist, so overcooking is not a problem here.
Serve these with a salad, and a cutlet.
Good at picnics as a finger food.
Good hot or room temperature.