Fried Cannelloni
4 servings
60 minutes
Fried cannelloni is an original dish of Italian cuisine that combines a crispy crust with a tender filling. Typically baked, in this version, cannelloni are fried, creating an amazing combination of textures. The history of this dish traces back to Italian chefs experimenting to give classic pastas a new flavor. Beer batter adds lightness and airiness, while tomato sauce adds spiciness. The dish is perfect for cozy family dinners or friendly gatherings and can be served with sauce or on its own, enjoying the rich taste of crispy pasta and juicy filling. Fried cannelloni is an Italian tradition with an unexpected and appetizing twist.
1
Take the already stuffed cannelloni.
2
In this recipe, you can use ready-made thick tomato sauce – 300 ml or make the sauce yourself: blanch the tomatoes, peel them, and chop. Heat oil in a pan and sauté the tomatoes on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, blend it, adding salt and sugar.
- Salt: to taste
- Sugar: 1 teaspoon
- Tomatoes: 1 kg
- Sunflower oil: 3 tablespoons
3
Sift the flour with salt, add the egg, mix lightly, then gradually pour in the beer until the dough reaches the consistency of a thick sauce.
- Salt: to taste
- Beer: 330 ml
- Wheat flour: 200 g
- Chicken egg: 1 piece
4
Heat olive oil in a pan. Dip the stuffed cannelloni one by one in the beer batter, then place them in the pan seam side down. Fry until golden, then remove with a slotted spoon. Drain excess oil with paper towels and do not let them cool while frying the other tubes.
- Olive oil: 1 l
- Cannelloni pasta: 12 pieces
5
Serve hot – just as is or with tomato sauce.