Tusko

saw this on a cooking show, trying to duplicate it


1- nice big (manacotti?? those large cylindrical ones)
2- boil just a wee bit to get it soft and pliable
3- stuff with lots of ricotta cheese, peppers, spices etc. etc.

typical right?

4- olive oil it up
5- roll in bread crumbs and/or some sort of batter
6- fry it up.

so, basically it's sort of a combination of a stuffed manicotti/deep fried burrito/spring roll type thing.


now, i didnt have the big manicoti (i think they're called manicoti) so i used something smaller, and i substituted the cheese with sour cream (may have been part of the problem)

now, where my question lies in is the batter/deep fry part. i really don't have much/any experience with oil-frying, most of the stuff i make is very light, airy, natural (mediterranean or oriental stuff)

so, any good tips out there.

i attempted it (i only used 2) and it didnt come out that nice brown that those chinese-take out egg roll (you know, the one EVERY chinese place has) and they didn't solidify all nice and crispy like...


i should have got the address or remembered which cooking show i saw it on...