Fried Manicotti Sticks
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This appetizer looks like fried cheese, but once you bite into one, you'll realize it's so much more than just cheese. It's a crispy shell with a soft, melted filling of three types of cheese: ricotta, Parmesan, and mozzarella. It's irresistible! To make the sticks, you'll need manicotti pasta. These wide tubes are perfect for stuffing. Fill each tube with cheese and herbed cream cheese, coat in breadcrumbs, and fry in butter in a pan. Serve the crispy sticks with tomato sauce. They go perfectly with beer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 tubes of manicotti pasta
- 1 cup ricotta
- 1/4 tbsp. grated parmesan
- 1 clove of garlic, grated
- 0.5 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 5 large eggs
- 8 mozzarella sticks
- 3/4 cup flour
- 1 cup plain breadcrumbs
- Rapeseed oil, for frying
- Heated marinara sauce, for filing
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Recipes with similar ingredients: manicotti pasta, ricotta cheese, Parmesan cheese, garlic, Italian seasonings, red pepper flakes, eggs, mozzarella cheese, flour, breadcrumbs, marinara sauce
Cooking the dish according to the recipe:
- Cook the manicotti according to the package directions until al dente. Drain and place the pasta on a baking sheet to cool to room temperature, about 15 minutes. Meanwhile, in a medium bowl, whisk together the ricotta, Parmesan, garlic, Italian seasoning, red pepper flakes, 1 egg, 1/2 teaspoon salt, and a few grinds of black pepper until smooth. Transfer to a large zip-lock plastic bag and trim 1/2 inch off one corner.
- Insert 1 mozzarella stick into each manicotti tube. Press the ricotta mixture into the center of each tube (you may need to press the mixture into both holes to fill the entire tube). Place the manicotti back on the baking sheet.
- Prepare the breading area by placing three shallow bowls next to each other: In one bowl, combine the flour, 1/4 teaspoon of salt, and a pinch of ground pepper. In a second bowl, beat the remaining 4 eggs, and in a third bowl, add the breadcrumbs. Dredge the manicotti in the flour, then dip them in the egg and let any excess drip off. Finally, dredge the pasta in breadcrumbsPlace on a baking sheet and repeat with the remaining pasta.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat and line a plate with a paper towel. Drop a few bread crumbs into the oil; if they sizzle, the oil is hot enough. Working in batches, fry the manicotti on all sides until golden brown and the cheese melts and begins to ooze through the holes, about 4 minutes total. Transfer to a lined plate and fry the remaining manicotti in the same manner, waiting until the oil is hot between batches. Serve with marinara sauce.
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