Deep Fried Cannelloni

published on 3 October, 2017 at 16:26

Ingredients:

8 Cannelloni.
300g Ricotta Cheese.
75g Thinly Sliced Ham.
10g Chives.
1 Eggplant.
1 Tbsp Cooking Oil.
Oil for deep frying.
3 Eggs (Beaten).
150g Flour.
75g Bread Crumbs.
Oil for deep frying

Instructions:

Chop your ham into 1cm squares and then slice your chives.
Mix the ham and chives with the ricotta cheese and place in a piping bag with a 1cm nozzle and set aside.
Top and tail your eggplant so that it is the same length as your cannelloni.
Now cut your eggplant into 1cm slices and then into 1cm batons and then in half length ways, you will need 16 of these for this recipe.
Add a little neutral cooking oil to a frying pan.
Fry the aubergine in the pan over a high heat for 2-3 minutes moving all the time, season with a little salt at this stage.
Cook the cannelloni in boiling salted water for around 3-4 minutes.
Now cut your aubergine in half leaving you with 16 mini cannelloni tubes.
Stand each tube on its end and add a stick of aubergine then pipe in the ricotta cheese mix, repeat with the remaining tubes.
Dip each tube into first the flour, then the egg, then the bread crumbs.
Heat your oil to 170°C or 340F and fry until crisp and golden*
*Take care not to overfill your pan ensuring that pan is filled no more than a third full and batch fry your cannelloni.