Pasta fritters: the recipe to make them creamy and delicious!

INGREDIENTS:
For the frittata
450g (1 pound) of bucatini pasta;
150g (1 cup) of cooked ham, cut into cubes;
80g (½ cup) of cooked peas;
1 garlic clove, minced;
100g (¾ cup) of flour;
100g (½ cup) of butter;
1L (4 cups) of milk;
a pinch of salt;
a pinch of nutmeg;
vegetable oil for frying.

For the batter:
300 ml (1 ⅓ cup) of water;
200 g (1 ½ cup) of flour.

METHOD
1. Cook pasta in the salted water until done, drain and chop roughly.
2. Cook bechamel sauce by frying some flour with melted butter for 1 minute, then pour in milk and boil until the sauce gets thick (around 5-7 minutes). season with salt, pepper and nutmeg.
3. Quickly fry peas with ham and garlic (2-3 minutes).
4. Combine pasta with bechamel sauce and mix well.
5. Put pasta into a cooking ring forming a cup shape. Add peas and ham mixture into each cup and add more pasta on top to cover. Press and remove the ring.
6. Freeze pasta cutlets for 1 hour.
7. Whisk water with flour. Deep each pasta cutlet into the batter and transfer into preheated oil. Cook until crispy and golden (5-7 minutes).
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