Air fryer frittatine

 

30 Min Prep    /    25 Min Cook    /    10 Serving

Ingredients : 

200g spaghetti

50g butter

50g (1/3 cup) plain flour, plus extra 1/2 cup

500ml (2 cups) milk

100g sliced ham, chopped

110g (2/3 cup) frozen peas

80g (2/3 cup) grated mozzarella

50g (2/3 cup) finely grated parmesan

2 eggs

50g (1 cup) panko breadcrumbs

Method Steps : 

Cook the spaghetti in a large saucepan of salted boiling water according to packet directions or until al dente. Drain and set aside.

Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, for 1 minute. Add the milk, a little at a time, stirring until evenly combined between each addition. Once all the milk is added, bring to a simmer, stirring constantly. Simmer for 3 minutes, stirring occasionally. Remove from heat and season.

Combine spaghetti, ham, peas, mozzarella and parmesan in a large bowl. Add the white sauce and use 2 large wooden spoons to mix until evenly combined. Spread mixture into a shallow dish so it is about 2cm thick (we used a 22cm square dish). Press with the back of a spoon to compact. Refrigerate for at least 2 hours or until set, or cover and chill overnight.

Place the extra flour in a shallow bowl. Whisk the eggs in a separate shallow bowl. Place the breadcrumbs in a third shallow bowl. Use a 7cm cutter to cut rounds from the spaghetti mixture (you should get 8 rounds). Press leftover spaghetti mixture together and repeat to make two more rounds.

Working with one round at a time, coat in the flour, then dip in egg, allowing excess to drain. Coat in breadcrumbs, pressing gently to secure.

Meanwhile, preheat air fryer for 5 minutes at 200°C

Spray rounds generously with olive oil. Cook, in 2 batches, for about 7 minutes, turning halfway through cooking, or until crisp and golden brown (see note). Serve warm.

Recettes Cooking