Cheesy Rigatoni Fritter Bites
Cooked rigatoni, mozzarella, Parmesan, and herbs turn into crisp little fritter bites with a lemony yogurt dip.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (118 reviews)
INSPIRED BY
Inspired by fried pasta snacks, crispy diner appetizers, and the clever leftovers that make a good game-day tray.
Story
Theo believes leftover pasta deserves a louder encore than the microwave. Rigatoni gives these bites a chewy center, the cheeses make the edges lacey and crisp, and lemon yogurt brings the cool counterpunch. Put them on a platter and let people grab them before the first commercial break.
By Theo
Ingredients
- 2 cups cooked rigatoni, cooled
- 1 large egg
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, grated
Instructions
- Whisk the yogurt, lemon zest, lemon juice, garlic, and a pinch of salt in a small bowl, then chill the dip.
- Chop half the rigatoni into short pieces while leaving the remaining pieces mostly whole.
- Stir the pasta, egg, mozzarella, Parmesan, parsley, panko, 1/4 teaspoon salt, and black pepper in a bowl.
- Scoop the mixture into 12 compact mounds and press each one gently so it holds together.
- Heat the olive oil in a nonstick skillet and cook the bites for 2 to 3 minutes per side until crisp and golden.
- Drain the fritter bites briefly on a rack, then serve warm with the lemon yogurt dip.
Chef Tips
- Chilled pasta binds more easily, so use leftovers straight from the refrigerator.
- Press the bites firmly but do not mash every noodle; the ridges make the edges crisp.
- Use a well-seasoned nonstick skillet for the easiest flipping.
- Add a pinch of red pepper flakes to the dip for a little heat.
Cook's Notes
- **Pasta:** Chill the rigatoni before mixing so the fritters hold together.
- **Pan:** Use medium heat so the cheese browns without burning.
- **Dip:** Make the lemon yogurt first and chill it while the fritters cook.