Fried Bucatini Fritters with Ragù and Béchamel
Crispy fried pasta fritters layered with homemade béchamel, meat ragù, and peas. Bucatini is cooked al dente, mixed with creamy béchamel, assembled in a pan with ragù, chilled until set, cut into squares, dipped in batter, and deep-fried until golden. A structured, make-ahead dish combining soft pasta interior with crispy exterior.
Ingredients
- 1 ⅛ lb g di bucatini
- besciamella
- sugo
- pastella
Instructions
- 1
Make béchamel: melt butter over low heat without browning. Remove from heat and add flour all at once, whisk vigorously. Return to moderate heat and cook until slightly golden and pulling from pan sides. Add room-temperature milk all together, continue cooking for about 5-7 minutes. Season with salt and nutmeg if desired.
- 2
Make ragù: sauté onion until golden. Add peas and ground meat, cook about 10 minutes, stirring constantly. Pour in tomato puree and cook over high heat for about 15 minutes until sauce is thick and not watery. Cool completely.
- 3
Cook bucatini al dente, drain at least 3 minutes before package time. Cut into small pieces with scissors. Mix thoroughly with béchamel until coated and combined.
- 4
Line a medium rectangular pan with plastic wrap. Spread half the bucatini-béchamel mixture and flatten well. Distribute ragù evenly over top. Cover with remaining bucatini-béchamel mixture. Refrigerate for 3-4 hours until solidified.
- 5
Turn pan onto cutting board and cut into equal squares.
- 6
Make batter: mix flour and room-temperature water with salt and pepper, whisk until smooth and homogeneous.
- 7
Heat oil for frying to 350°F. Using a fork, dip pasta squares into batter and fry for about 2-3 minutes until golden.
- 8
Drain on paper towels and serve.
Tips
Use homemade béchamel; prepared versions do not bind the pasta structure properly for portioning
Monitor pasta during cooking and drain early to maintain al dente texture essential for holding shape when cut
Plastic wrap prevents fritters from sticking when unmolding
Sauce must be thick and not watery to maintain structure; if too thin, fritters will not hold together when fried
Watch oil temperature carefully; if too cool, fritters absorb oil and become greasy
Good to Know
Refrigerate assembled pan before frying for up to 24 hours. Store fried fritters in an airtight container for up to 2 days; reheat in a warm oven.
Prepare and refrigerate the assembled pan up to 24 hours before frying. Béchamel and ragù can be made 1 day ahead and stored separately.
Serve hot immediately after frying. Can be accompanied by additional tomato sauce or a simple salad.
Common Mistakes
Add milk gradually instead of all at once to prevent lumps forming in béchamel
Do not use prepared béchamel as it will not bind the pasta properly and fritters will fall apart
Monitor oil temperature with a thermometer to avoid greasy, under-cooked results
Chill assembled pan fully until set before cutting to maintain piece integrity when frying