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Crunchy agnolotti bites
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Turn agnolotti into crispy finger food with a breadcrumb coating.
Ingredients:
  • 20.00 ml plain flour
  • 1 egg, lightly beaten
  • 187.50 ml fresh breadcrumbs
  • 12 fresh ricotta and spinach agnolotti pasta
  • Rice bran oil, for deep frying
  • Spicy tomato sauce, to serve (see note)
Instructions:
  • Set up your breading station: flour on a plate, egg in a bowl, and breadcrumbs on a plate. Coat agnolotti in flour, dip in egg, and coat generously in breadcrumbs. Place on baking paper-lined tray.
  • Heat a generous amount of oil in a medium heavy-based saucepan until it reaches a depth of 4cm. Fry the agnolotti in batches for 2 minutes until golden brown. Place on a plate lined with paper towel to drain excess oil. Serve with your favorite sauce.

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