Midnight Fry Session

I like to make my own raviolis for almost any occasion, but when frying them, there is no reason not to buy pre-made. I still go for the slightly better quality refridgerated ones over the frozen kind.

When frying some things like onion rings and chicken, you need to create a crust or batter to coat the item. When frying ravioli, you already have that crust in the form of pasta, you only need to add a few breadcrumbs. We soak them in buttermilk for about 15 minutes to help the breadcrumbs stick.

When you first put them in the oil (350 degrees) they bubble up a ton.

As they finish cooking, the bubbles slow. This is how you know they are done. Get them out quickly at this point or the oil will start seeping in.

Delish.

Dip in some leftover sauce. We ALWAYS have some. If you want to make some, go here.

Mozzarella is a bit different. As I said before, it needs that crust on it to protect it from the oil.

To make the crust, we dip and coat it in: flour, then eggs, then flour again, eggs, then breadcrumbs. Season the flour with some salt beforehand.

The second flour coating.

The second egg coating.

This is a good oil temp because the oil loses some temp when you put things into it.

These are also trickier to time. You have to keep watching it until you see little spots of white where the cheese is trying to escape. That means it is done.

We also dipped these into sauce.

TIME FOR A DIET! Sooo good!