Description
A “foodie” take on a tradition that is St. Louis at heart! Crispy on the outside, soft on the inside, flavorful all the way through. Little pockets of perfection, pan-fried, and dip in some slamming homemade sauces!
Ingredients
- 24 whole Spinach And Artichoke Ravioli
- ½ cups All-purpose Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ⅓ cups Buttermilk
- 3 whole Egg Yolks
- ½ cups Panko Breadcrumbs (Italian)
- 1 cup Olive Oil
Preparation
Place hard bottom pan onto burner set to medium. Place olive oil into pan and heat until 350ºF.
Combine flour and spices in one bowl. Whisk buttermilk and egg yolks in another bowl. Finally, add panko breadcrumsb to a third bowl.
Once oil is at 350ºF, put ravioli through dredging station. Coat with seasoned flour, shake off excess. Place in buttermilk mixture, coat and shake off excess. Cover in panko, then place in oil.
Fry until golden brown. Try not to eat all of them.
