Ingredients:
- 16 oz Ziti pasta
- 2 tbsp Kosher salt
- 1 cup Whole milk ricotta, strained
- 4 oz Cream cheese, softened
- 1 cup Low-moisture mozzarella, finely shredded
- 0.5 cup Pecorino Romano, freshly grated
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 cup All-purpose flour
- 3 Large eggs
- 1 tbsp Water
- 2 cups Panko breadcrumbs, Italian seasoned
- 0.5 cup Parmesan cheese, powdered
- 1 quart Neutral oil for frying
Instructions:
- Boil the 16 oz ziti in 2 tbsp kosher salt until it is just al dente, usually about 2 minutes less than the package directions. Note: Under cooking slightly ensures the pasta doesn't fall apart when you stuff it.
- Mix the strained ricotta, softened cream cheese, mozzarella, Pecorino, garlic powder, and oregano in a bowl until smooth. Transfer the mixture to a piping bag or a sturdy freezer bag with a small hole snipped in the corner.
- Gently insert the tip of the piping bag into one end of each ziti and squeeze until full. until you see the filling reach the other end. Repeat for all tubes and place them on a parchment lined tray.
- Place the tray of stuffed pasta in the freezer for 15 minutes. Note: This firms up the cheese, making the breading process much easier and cleaner.
- Set up three bowls: one with flour, one with the 3 eggs whisked with 1 tbsp water, and one with a mix of panko and parmesan.
- Roll each ziti in flour, dip in the egg wash, and then press firmly into the panko mixture. until every ridge is completely covered.
- Heat 1 quart of oil to 350°F in a heavy pot. Drop 6-8 ziti at a time into the oil. Note: Overcrowding the pot will drop the oil temperature and make the pasta greasy.
- Fry for 3 minutes until the exterior is deep golden and crackling. Use a slotted spoon to move them to a wire rack.
- Let the Fried Stuffed Ziti Fritta rest for 2 minutes before serving. Note: This allows the heat to carry through to the very center of the cheese.
- Dust with a little extra parmesan while still hot for that professional finish.