If you love fried appetizers like fried mozarella sticks then you'll definitely want to fry up a batch or two of these crispy Fried Raviolis for your next backyard BBQ or party snack platter!
4-6cupsvegetable oil or vegetable shorteningfor frying
Fresh parsleyfinely chopped (for garnish)
1cupmarinara saucefor serving
Instructions
Combine buttermilk and 1 egg in a shallow bowl.
Combine breadcrumbs and ¼ cup grated parmesan in a second bowl.
Begin heating the cooking coil in a heavy stock pot or Dutch oven. Heat the oil to precisely 350°F (this will take 15 minutes or so).
While the oil is heating, dip raviolis into the buttermilk mixture, coating on each side. Move the dipped raviolis into the breadcrumbs, again coating on each side.
Set the coated raviolis aside (a sheet pan holds lots of raviolis!)
When the oil is heated, add raviolis, several at a time and fry on both sides. When the raviolis are browned, remove from the oil with a slotted spoon and set them on a paper-towel lined plate (or another sheet pan) to drain.
Continue frying batches of raviolis until they are all cooked.
Serve hot with marinara sauce and a sprinkle of chopped parsley and parmesan cheese.
Storage: Store in an airtight container in the refrigerator for 1-2 days. Raviolis are best while still crispy right out of the fryer.
Notes
The ravioli will sink a bit when first added to the oil and then will float up to the top. Be sure to flip them over after they brown on one side so that both sides get browned.
Be sure that the oil is at least 3-4” deep.
Bread crumbs with herb seasoning already in them works great and combines well with a little parmesan cheese mixed in. If you only have non-seasoned breadcrumbs, you can mix in your own seasoning - garlic powder or salt, onion powder, dried oregano, dried basil, etc.
These taste a lot like fried mozzarella sticks and are best right out of the frier.
If the temperature of the oil is too cold, they will soak up too much oil; if it’s too hot, they will brown too quickly before the ravioli can cook.