Autumn in New England means a lot of things but for anyone around here one of the first things that pops into our heads is The Big E! If you are unfamiliar, it’s like the Ohio State Fair or something else like that magnitude. Awesome rides, a ton of stuff to do and, of course, amazing food! The fried food craze is big there and while I’m not brave enough to try to make some of those ideas at home (fried Coca-Cola?), I knew that Fried Lasagna was something I could handle without a kitchen fire. These come out nice and crispy and the cheese middle is melty perfection! Make sure you have some sauce on hand for dipping!
10 lasagna noodles, boiled to al dente
15 oz ricotta cheese
4 eggs, divided
3 cloves garlic, minced
Salt and pepper
1 cup mozzarella, shredded
3/4 cup flour
2 cups Italian seasoned breadcrumbs
1) In a large bowl, mix the ricotta, 1 egg, garlic, salt and pepper. Stir until well combined.
2) Lay a cooked lasagna noodles on a greased baking sheet and spoon some ricotta mix over it. Sprinkle some mozzarella on top and roll 3-4 times to make a square. Repeat until all noodles are done. Place evenly on baking sheet and freeze for at lease 30 minutes.
3) Once ready to cook, in three shallow bowls place the flour, remaining eggs and breadcrumbs. Make sure the eggs are well beaten. In a large, deep skillet heat about 2 inches of oil on medium heat until shimmering.
4) Take a square, dredge in flour, dip in the eggs and dredge through the breadcrumbs making a nice coating. Add to the oil and cook on both sides for about 3 minutes, until golden brown. Fry 2 or 3 at a time so you don’t crowd the pan. Once done, remove and let drain on paper towels. Serve with a side of sauce.