Fried Worm Sandwiches
Dive into a truly whimsical and unexpectedly delicious treat with these Fried Worm Sandwiches, a playful twist on comfort food! In this clever recipe, vermicelli pasta is transformed into crispy, golden "worms" by coating them in a seasoned flour and cornmeal mixture before deep-frying to perfection. Nestled in toasted sandwich buns with fresh lettuce, juicy tomato slices, and a zesty mayonnaise spread—with an optional hint of hot sauce for extra zing—these sandwiches are a feast for both the eyes and the taste buds. Perfect for adventurous eaters, quirky family dinners, or themed gatherings, this recipe offers a fun way to experiment with texture and flavor in under 40 minutes. Whether served alongside chips or a crisp salad, these Fried Worm Sandwiches are sure to be a conversation starter at any table!
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Recipe Information
Ingredients
- 200 grams vermicelli pasta
- 500 ml vegetable oil
- 100 grams all-purpose flour
- 50 grams cornmeal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 4 pieces sandwich buns
- 4 pieces lettuce leaves
- 1 large tomato
- 4 tablespoons mayonnaise
- 1 tablespoon hot sauce (optional)
Instructions
Bring a medium pot of water to a boil and cook the vermicelli pasta according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking process. Pat dry with a clean kitchen towel.
In a medium-sized bowl, combine the flour, cornmeal, smoked paprika, garlic powder, salt, and black pepper.
In a separate shallow dish, beat the eggs and mix in the milk to create an egg wash.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
Dip small bundles (about 10-15 strands) of the dried vermicelli into the egg wash, then coat them in the flour mixture, ensuring they are fully covered.
Carefully drop each coated bundle into the hot oil and fry for about 1-2 minutes or until golden and crispy. Work in small batches, and use a slotted spoon to transfer the fried 'worms' onto a plate lined with paper towels to drain excess oil.
Toast the sandwich buns if desired. Spread a tablespoon of mayonnaise on the bottom halves of each bun and a tablespoon of mayonnaise mixed with hot sauce (optional) on the top halves.
Layer a piece of lettuce and 2-3 slices of tomato on the bottom half of each bun. Top with a generous amount of fried vermicelli 'worms'.
Close the sandwich with the top bun and serve immediately, optionally pairing with chips or a side salad.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 71.2 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
