Lasagna Supplì

Method

1. In a bowl, beat an egg. Alternatively, for an egg-free version, prepare a batter with flour and water.
2. Cut the leftover lasagna into pieces. Dip each piece first into the egg (or batter), then coat thoroughly with breadcrumbs. Use one hand for wet ingredients and one for dry to minimize mess.
3. Place the breaded lasagna pieces on a tray and refrigerate for a few hours to set the coating.
4. Remove from the refrigerator and let come to room temperature. Heat sunflower oil in a deep pan to 170–180°C (340–355°F).
5. Using a slotted spoon, carefully lower the lasagna pieces into the hot oil without touching the bottom of the pan. Fry for about 5 minutes until golden and crispy.
6. Remove with the slotted spoon and drain on paper towels. Serve immediately.