- 2
- 15 mins
- 30 mins
Ingredients
- Olive oil, not extra virgin, for frying
- 1/2 cup buttermilk
- 1 cups Italian-style bread crumbs
- 200 grams store-bought cheese ravioli (about 16 ravioli) I used whole-wheat broccoli & cheese)
Preparation
Step 1
* *Pour* enough olive oil into a large frying pan to reach a depth of about 1 inch. *Heat* the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
* While the oil is heating, *put* the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, *dip* ravioli in buttermilk, allow the excess buttermilk to drip back into the bowl, then *dredge* in the bread crumbs. *Place* on waxed paper or a baking sheet, and continue with the remaining ravioli.
* When the oil is hot, *fry* the ravioli in batches, 4 at a time, turning occasionally, until golden brown, about 2-3 minutes, until they puff up and turn golden brown. Using a slotted spoon, *transfer* the fried ravioli to paper towels to drain.
* Sprinkle the fried ravioli with Parmesan (no point in this, it wouldn't stick anyhow) and *serve*with a bowl of warmed marinara or pizza sauce for dipping.