Tired of the same old dinner routine? Craving something quick, easy, and utterly delicious? Then look no further! These fried capellini cakes are the perfect solution for a weeknight dinner or a fun weekend brunch. This recipe transforms simple capellini pasta into crispy, golden-brown delights, packed with flavor and surprisingly easy to make. It's a fantastic example of homemade cooking that elevates everyday ingredients. Get ready to experience a new favorite among your quick dinner ideas!
Ingredients:
- 8 ounces capellini pasta (angel hair pasta)
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs (panko recommended)
- Vegetable oil, for frying
Instructions:
Step 1: Cook the Pasta
Cook the capellini pasta according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process. Set aside to cool completely. This ensures your cakes hold their shape beautifully.
Step 2: Prepare the Mixture
In a large bowl, combine the cooled capellini, beaten egg, Parmesan cheese, parsley, basil, garlic, salt, and pepper. Mix well to thoroughly combine all ingredients.
Step 3: Form the Cakes
Divide the pasta mixture into 8 equal portions. Shape each portion into a flat, round cake, about 1/2 inch thick. This is easier if your hands are slightly wet.
Step 4: Bread the Cakes
Place the flour and breadcrumbs in separate shallow dishes. Dip each pasta cake in the flour, ensuring it's fully coated, then dredge in the breadcrumbs, pressing gently to adhere.
Step 5: Fry the Cakes
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (a pinch of breadcrumbs should sizzle immediately), carefully place the capellini cakes in the skillet.
Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy!
Serve the fried capellini cakes immediately. They are delightful on their own or with a simple side salad and your favorite dipping sauce – marinara, pesto, or even aioli work wonderfully.
Cooking Tips for Perfect Capellini Cakes:
- Don't overcrowd the pan: Fry the cakes in batches to ensure even cooking and browning.
- Adjust seasoning to taste: Feel free to add more herbs, spices, or cheese to customize the flavor.
- Use panko breadcrumbs: Panko breadcrumbs create a lighter, crispier texture.
- Check the oil temperature: The oil should be hot enough to brown the cakes without burning them.
Variations:
- Add vegetables: Incorporate finely chopped vegetables like zucchini, bell peppers, or spinach into the pasta mixture.
- Spice it up: Add a pinch of red pepper flakes for a spicy kick.
- Cheese variations: Experiment with different cheeses like mozzarella, ricotta, or Asiago.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Protein: 10-12g Fat: 12-15g Carbohydrates: 30-35g
These fried capellini cakes are a testament to how easy and delicious healthy meals can be. They're a fantastic addition to your repertoire of easy recipes and best recipes, proving that homemade cooking doesn't have to be complicated to be truly satisfying. Enjoy!