Ingredients
- 6 large manicotti
- 2 tbsp olive oil
- 4 oz mozzarella cheese, chopped
- 4 oz prosciutto, chopped
- 4 oz ricotta, well drained and crumbled
- 6 large basil leaves, coarsely chopped
- 5 egg yolks
- ½ cup Parmesan cheese, grated
- Salt &pepper
- ½ cup flour
- ½ cup bread crumbs
- Oil for deep frying
Directions
- Bring a large pot of salted water to a boil and add the manicotti. Cook for about 9 minutes or until al dente. Drain and toss with olive oil. Set aside to cool
- Combine the mozzarella, ricotta, prosciutto, basil, parmesan and 2 of the egg yolks in a large bowl and mix well. Season with salt and pepper
- Transfer the mixture to a large pastry bag and stuff the room temperature manicotti
- Bring the frying oil to a temperature of 400F in a pot or skillet, making sure the oil is at least 3 inches deep
- Beat the remaining egg yolks in a bowl
- One at a time, dredge the manicotti in the flour, then the egg yolk and then the bread crumbs
- Gently slide the manicotti one at a time into the oil to fry. Turn occasionally. Fry them in batches so as not to overcrowd the skillet or pot
- Transfer to a paper lined plate and season with salt & pepper