"Toasted" Canneloni

6 Jul
I’m from St. Louis. It’s hard to go to a local restaurant (that serves appetizers) that does not carry Toasted Ravioli. For those of you that don’t know what toasted ravioli is, it’s just breaded ravioli (typically meat filled) that is deep fried and delicious. Anyway, a few weeks ago I went to a local pub with co-workers and on the menu was Toasted Canneloni. I’d never seen this before, or maybe I just hadn’t noticed because normally I don’t get appetizers, however I had to try these. Just as delicious they were!

Since I make the toasted ravs at home a lot I figured I could make these as well. I already planned on making canneloni/Manicotti (I usually make a combo of both meals) the next week so I figured I’d just freeze the leftovers for when I was ready to make the fried version. Funnily enough, that weekend on Big Daddy’s House, Aaron made a similar recipe to what I was planning to do, only calling his recipe Fried Lasagna Bites. At the end of the day it’s essentially all the same.

Toasted Canneloni
Inspired by an appetizer at Seamus McDaniel’s in Dogtown (Irish area of St. Louis)
Ingredients
Your favorite Cannelonni or Manicotti Recipe (through filling shells)
2 cups flour
3 eggs, beaten
2 cups dried bread crumbs (I used Italian Seasoned)
deep fryer or 1/2 cup frying oil and deep skillet

Directions
– Cut filled manicotti shells in to thirds
– set up an assembly line of shallow bowls filled with flour, eggs, breadcrumbs (individually)
– Preheat oil in either a deep fryer or deep skillet (350 degrees)
– dredge manicotti chunk in flour, then eggs, then breadcrumbs, allowing excess to drip off
– gently place in fryer or skillet
– fry until golden brown, about 4-6 minutes (will need to turn once if in a skillet)
– remove and drain on paper towel lined plate
– serve warm with marinara sauce to dish, garnished with grated parmesan cheese

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