Crispy Fried Lasagna Bites
Turn classic lasagna into irresistible golden bites. These crispy fried lasagna triangles are perfect as a party appetizer or snack, served with warm marinara sauce.
- Prep10 min
- Cook12 min
- Total4h 22m
- DifficultyMedium
- Servings6
If you thought lasagna couldn't get any better, think again. This recipe takes a fully baked and chilled classic lasagna, cuts it into bite-sized triangles, freezes them solid, then dips them in a simple breading and fries them until perfectly golden and crunchy.
Inside, the layers of pasta, meat sauce, and cheese stay tender and flavorful, while the outside becomes shatteringly crisp. Serve these little bites with a bowl of warm marinara for dipping, and watch them disappear in minutes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place a wire rack inside a baking sheet.
- Cut the chilled lasagna into 12 equal pieces, then cut each piece into 4 triangles, making 48 pieces total. Arrange the triangles on the wire rack, cover with plastic wrap, and freeze for at least 4 hours, until completely solid.
- Heat the vegetable oil in a large, heavy-bottomed pot fitted with a deep-fry thermometer over medium heat until it reaches 350°F.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs.
- Remove the frozen lasagna triangles from the freezer. Dredge each triangle first in flour, then in egg, and finally in breadcrumbs, coating evenly.
- Working in batches, fry the breaded lasagna triangles in the hot oil for about 1 minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain, and let cool for about 10 minutes.
- Serve the lasagna bites warm with the warm marinara sauce for dipping.
💡 Tips
- For best results, use a lasagna that has been chilled overnight so it cuts cleanly.
- Make sure the oil is at the correct temperature before frying to ensure a crispy coating.
- You can freeze the breaded triangles on a tray before frying for an even crunchier result.
Inspired by a recipe from Tasty