Description
Fried Lasagna Mozzarella Sticks are the crispy, golden-brown perfection of a classic mozzarella stick, but instead of just breading, they’re wrapped in a cozy little blanket of actual, honest-to-goodness lasagna noodle! Crazy, right??? These are great switch from the ubiquitous latke as a fried treat for Chanukah. You can even make these in advance, and fry them as needed. Cheesy, gooey, crispy crunchy goodness in a single stick!
Ingredients
- 1 10-16 ounce package (gluten free) lasagna noodles
- 8-10 mozzarella sticks (number dependent upon the number and size of the noodles in the package)
- 1 teaspoon kosher salt
- 8 ounces whipped chive cream cheese (optional)
- 4 large eggs, lightly beaten
- 1 1/2 cups seasoned (gluten free) bread crumbs
- 1 baby carrot or small carrot piece
- avocado or peanut oil for frying
- marinara sauce for dipping
Instructions
- Add the salt to a large stock pot (6-8 quart) 2/3 full of water. Bring it to a boil over high heat. Add the lasagna noodles and bring to a boil, then reduce the heat to medium. Using a pasta fork or large spoon, gently separate the noodles while cooking. Cook according to package directions until al dente. Be careful not to overcook.
- Drain the noodles. If using rice noodles, rinse to remove the cloudy water.
- Place a large kitchen towel on the counter. Gently and carefully spread the drained noodles on the towel. Allow to dry for around 5-10 minutes.
- Cut the cheese sticks to the width of the noodles, generally three pieces per stick. Set aside.
- Place the crumbs in a large bowl or small baking pan. Set aside.
- Place a noodle on a cutting board. If using traditional lasagna noodles (gf), fold the noodle in half and cut with a sharp knife or kitchen sheers.
- Working with one noodle half at a time, brush a little egg on the end. If using the cream cheese, spread a thin layer over the noodle with a spoon or offset spatula.
- Place a piece of cheese stick on the end of the noodle halve and tightly roll it up. Press the end to seal, and place on a baking sheet, seam side down while repeating with the remaining lasagna noodles.
- For each roll: Dip the roll in egg, shaking off any excess, then transfer to the crumbs. Press the crumbs onto the roll covering the ends as well. Place on a small baking sheet. Repeat with the remaining rolls.
- Cover the noodle baking sheet with plastic wrap, then freeze for at least one hour. These can be made in advance and stored in the freezer until ready for the next step.
- Fill a large, deep skillet with around 1 to 1 1/2 inches of oil. Heat the oil and add the baby carrot. When the carrot starts to sizzle or the oil is hot, fry the rolls on both sides until golden brown.
- Transfer to a rack over a pan to drain. Repeat with the remaining rolls.
- Serve immediately with your favorite marinara sauce.
Equipment
Jovial Organic Brown Rice Pasta Gluten Free Lasagna
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Jason Gluten Free Seasoned Coating
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Cuisinart Chef’s Classic Nonstick Hard-Anodized 8-Quart Stockpot with Lid,Black
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HexClad 8QT Hybrid Stock Pot with Lid
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HexClad 12 Inch Hybrid Nonstick Frying Pan and Tempered Glass Lid
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HexClad 7QT Hybrid Deep Sauté Pan/Chicken Fryer with Lid
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Caraway Ceramic-Coated Mini Bakeware Set
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Caraway Baking and Cooling Duo
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Some lasagna noodles are brown rice based, some are corn based. It does make a difference. I will generally rinse and brown rice pasta after it’s cooked because they have a tendency to come out gummy/sticky if they’re not rinsed. That being said, you need to look at the pasta after it’s cooked. If the water is really cloudy then rinse the pasta, if not just drain.
some gluten free lasagna packages contain more noodles than others. For example, the Jovial gluten free lasagna only contains 8 noodles (at least that’s what the serving size indicates). You may need to purchase two packages if you want to make more than just eight.
Some gluten free lasagna noodles are wider than others, so when cutting the cheese sticks consider the width of the noodles you’re using.
One thing that’s essential is freezing the breaded mozzarella sticks before frying. This allows the cheese and the breading to set so it doesn’t ooze out while frying. Don’t skip this step.
You can also make them in advance. Keep them tightly covered in an airtight container in the freezer until ready to fry. You can make a double recipe in advance and fry them to your hearts content on each night of Chanukah or the day of the big game!
Nutrition
- Serving Size: 2 Fried Lasagna Mozzarella Sticks
- Calories: 352
- Sugar: 3.2 g
- Sodium: 947.4 mg
- Fat: 10 g
- Saturated Fat: 4.7 g
- Carbohydrates: 32.1 g
- Fiber: 4.2 g
- Protein: 31.8 g
- Cholesterol: 94.8 mg
