Fried Cannelloni, in Air Fryer, are a real treat, with their irresistible crispy crust and a creamy and delicious filling of mushrooms and crescenza. A quick and easy recipe and lighter thanks to the use of the Air Fryer that requires little oil.
The filling of the Fried Cannelloni, as I was saying, is based on mushrooms, in this case champignon, cooked in a pan for a few minutes with garlic, oil, chili pepper, then mixed with crescenza and grated Grana Padano. The cannelloni must be briefly blanched in boiling water and then breaded with egg and breadcrumbs.
The Fried Cannelloni, in Air Fryer, are perfect for a buffet and for an informal dinner with friends or family, a different way to prepare this delicious pasta that we usually bring to the table on holidays or convivial Sundays.
And if stuffed pastas are your passion, also try the Paccheri and Conchiglioni stuffed with Ricotta and Spinach with Pecorino Cream, exquisite!
Now follow me, and let’s see together all the steps to prepare the Fried Cannelloni. If you don’t have the air fryer, you can fry them in a pan with hot oil.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9
- Cooking methods: Air Frying, Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 9 cannelloni
- 9 egg cannelloni
- 21 oz champignon mushrooms
- 11.3 oz crescenza cheese
- 2 cloves garlic
- 1 bunch parsley
- 1 egg
- as needed breadcrumbs
- 1 fresh chili pepper
- salt and pepper
- 2 tablespoons grated Grana Padano
- as needed extra virgin olive oil
Tools
What you need to prepare Fried Cannelloni in Air Fryer
- 1 Air Fryer
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Spoon
- 2 Plates
- 1 Fork
- 1 Pot
- 1 Slotted Spoon
Steps
How to prepare Fried Cannelloni in Air Fryer
Start with the mushrooms. Clean them and remove the dirt with a slightly damp cloth. Slice them with a knife and then cut into fairly small pieces.
In a large pan, sauté 2 garlic cloves and some parsley stems, 1 chili pepper, and a drizzle of olive oil. When the garlic turns golden, add the mushrooms and cook them uncovered over medium heat for about ten minutes, letting them dry completely from their liquid. Season with salt.
Once ready, remove the garlic cloves and the chili pepper, put them in a bowl and let them cool, chop the parsley and add it to the mushrooms.
Now you can add the crescenza. If necessary, adjust the salt and add a generous grind of black pepper and the grated Grana Padano.
Mix the mixture well.
Now move on to preparing the cannelloni. Put a pot of salted water on the stove and bring it to a boil. Add the cannelloni and blanch them for 2/3 minutes. Remove them with a slotted spoon and place them in a baking dish until they cool down a bit.
Once cooled, fill all the cannelloni with the mushroom and crescenza mixture, using a teaspoon or if you prefer, a piping bag.
In a bowl, beat the egg and dip the cannelloni, helping with a fork, roll them on themselves, so that the pasta absorbs the egg well.
Coat them in breadcrumbs, making sure the mixture adheres well, especially at the two ends.
Grease the tray or grill of the air fryer and spray both sides with olive oil.
Cook at 392°F for 10/12 minutes, until the surface is golden, and if necessary, turn them, continuing cooking for a couple of minutes.
The Fried Cannelloni are ready, eat them hot to enjoy them at their best, crispy and creamy.
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Advice and Storage for Fried Cannelloni in Air Fryer
As with all preparations that involve a crispy breading, it’s ideal to consume them immediately and hot, but if there are leftovers, store them in the refrigerator covered with plastic wrap or aluminum foil.
Always reheat them in the air fryer for a few minutes at 338°F, spraying them with a bit of oil.
FAQ (Questions and Answers)
If I don’t have an air fryer, can I fry them in a pan in hot oil?
Yes, of course, you can fry the Cannelloni in hot oil, turning them often until the surface is golden. Transfer them to a plate with paper towels to absorb the excess oil.
