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4.98 from 35 votes

Crunchy Lasagna Fritta

Creamy lasagna wrapped in an ultra crunchy batter. Just when you thought lasagna couldn't get any better!
Course Appetizer
Cuisine Italian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 Servings
Calories 279kcal
Author Krystle Smith

Ingredients

  • 10 Lasagna Noodles Cooked until al Dente
  • 15 Ounces Ricotta Cheese
  • 4 Eggs Beaten and Divided
  • 2 Cloves Garlic Minced
  • 1 Teaspoon Italian Seasoning
  • Salt & Pepper To Taste
  • 1 Cup Mozzarella Cheese Shredded
  • ¼ Cup Parsley Finely Chopped (Optional)
  • ½ Cup All Purpose Flour
  • 2 Cups Italian Breadcrumbs
  • Vegetable Oil For Frying
  • Marinara and Alfredo Sauce For Serving If Desired

Instructions

  • Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
  • Place noodles flat onto prepared pan.
  • In a large bowl, combine ricotta cheese, mozzarella cheese 2 eggs, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
  • Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
  • Set up 3 small bowls containing the flour, 2 eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
  • Heat around 1 ½ inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
  • Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
  • Garnish with fresh parsley, and serve with marinara sauce for dipping.

Notes

Ingredient Notes and Shopping Tips
  • Lasagna Noodles: Be sure to buy regular not no-boil noodles.
  • Ricotta: Do not substitute cottage cheese. 
    • If your ricotta seems particularly wet, I suggest draining it through cheesecloth for a few hours or overnight.
  • Oil: Use a neutral oil like vegetable or canola.
Krystle's Tips
  1. Season: Remember to add salt to your pasta water.
  2. Cook Noodles Al Dente
  3. Use a Thermometer: Keep an eye on it to make sure your oil stays at the right temperature. This is especially important between batches.
  4. Don't skip freezing the lasagna bites.  Skipping this step will cause them to melt or explode.
  5. Fry Only a Few At a Time: Don't crowd your skillet. Work in batches of 4 or 5 depending on your pan size. 

Nutrition

Calories: 279kcal | Carbohydrates: 43g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 419mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg