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I am always on the lookout for easy dinners for my kids. Of course I try to make them healthy but sometimes after a busy day at work, school and daycare, rather than a takeaway the noodle fritters make an appearance. All you need for these is cooked noodles or pasta and a pancake batter. They are very versatile and you can add anything leftover in your fridge. I often add ham and peas but have tried chicken and with a few spoonfuls of leftover pasta sauce, corn and sliced sausage and frozen veges and cheese. Both my 1 year old and 5 year old eat them so it totally ticks the boxes for me! I usually scoff a few dipped in sweet chilli sauce whilst I am making them!

Vanessa’s noodle fritters
Prep time

Cook time

Total time


Easy noodle fritters made from leftovers
Recipe type: Cheap eats
Serves: 2 kids with nibbles for the chef!

What you need
  • 1 packet of 2 minute noodles or similar
  • 1 egg
  • 1 cup milk
  • 1 cup flour
  • Seasoning (you decide) – salt, noodle powder mix, teaspoon tomato sauce, fresh herbs
  • ½ cup frozen peas
  • 1 cup chopped ham
  • Olive oil for cooking

How to make
  1. Add the noodles to hot water to soften if instant noodles or follow instruction on the packet
  2. Mix the egg, milk, flour and seasoning in a bowl
  3. Add the peas and ham and combine
  4. Add the drained noodles to the pancake mix and combine
  5. In a frying pan add the olive oil and heat.
  6. Spoon generous dollops of the mixture into the pan and cook for a couple of minutes.
  7. Flip and cook for a further few minutes – the noodle fritters should be golden and its OK if the noodles are crispy on the edges
  8. Take them out of the pan and place onto a paper towel linned plate and add salt if desired.
  9. Serve with tomato sauce for the kids and hot chilli/sweet chilli sauce for the adults.


Comments (5)


5 Responses

  1. Sarah says:

    Yum! And I was just thinking I was feeling a little peckish…

  2. Vanessa Pritchard says:

    These are so delicious! It must have been fate that I came upon this recipe. I have in fact begun to cook noodles ahead of time, when I have a moment, just to make these. My first try was with some pasta leftover from staff meal at the restaurant where I work, which had asparagus and chicken in it, along with a little cream and parmesan. I brought it home and threw in buttermilk (the only milk I had) and flour, then garnished them with a little bit more parmesan and some sliced green onion. They were absolutely fantastic. I’m going to make them again today with last night’s pasta. They remind me of arancini, especially in that, I didn’t think leftover pasta (much like risotto) could get any better until I fried it. Hallelujah.

    • Thanks for taking the time to comment Vanessa, it’s made my day! Ingrid and I work hard on our blog and when someone has a great experience with our recipes it really puts a smile on our faces! I can’t even remember where I got the idea from but it a recipe that works really well for kids but is also easily adapted for the adult tastes. Cream and parmesan sounds divine, my kids would even go for that one! Have you tried it with any other pasta like shapes? I am wondering if it would hold together in the same way? Cheers Vanessa

  3. Vanessa Pritchard says:

    Yes! That is awesome. Mutual fritter joy! I have just finished lunch: a plate of the fritters made with last night’s penne pasta. They held together beautifully. Attempting not to eat dairy, I made the batter with flour, an egg, and water, and whizzed up a fresh garlicky tomato sauce to go alongside. These are foolproof man, I tell ya. Also, the pasta dish I cooked last night was from a blog that Ingrid had recently linked to. Rest assured your hard work isn’t going to waste. I love reading your blog, and find it gorgeous to look at. Thanks for that.

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