Lasagna is usually eaten with a fork, but if you deep fry it, you can enjoy it with your hands instead.
The recipe we found for you guys today is Deep-Fried Lasagna, a meal that will make you rethink buying new utensils.
- 1 classic lasagna, chilled overnight
- 6 cups vegetable oil (1.5 L), for frying
- 2 cups all-purpose flour (250 g)
- 4 large eggs, beaten
- 2 cups Italian breadcrumbs (230 g)
- 1 cup marinara sauce (260 g), warmed, for serving
- Set a wire rack inside a baking sheet.
- Cut the chilled lasagna into 12 equal pieces, then cut the pieces into four triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover it with plastic wrap. Freeze for at least four hours, until solid.
- Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep-fry thermometer over medium heat until it reaches 350°F (180°C).
- Add the flour, eggs, and breadcrumbs to three separate shallow bowls.
- Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the breadcrumbs.
- Working in batches, fry the lasagna triangles in the hot oil for approximately one minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes.
- Serve the lasagna bites warm with marinara sauce alongside.
Our recipes can’t guarantee you’ll become a licensed cook anytime soon, but we can surely help you become an impasta.
Recipe courtesy of Tasty