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Fried zucchini ravioli
Enjoy these crispy and delicious fried zucchini ravioli! They make a fantastic appetizer or a fun twist on traditional ravioli.
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (regular or gluten-free)
- Vegetable oil, for frying
- Marinara sauce, for dipping
Trim the ends of the zucchinis and cut them lengthwise into thin strips using a mandoline slicer or a sharp knife. Each strip should be approximately the width of a lasagna noodle.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped fresh basil, minced garlic, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
Lay out the zucchini strips on a flat surface. Place a spoonful of the ricotta mixture onto each strip, spreading it evenly along one side.
Fold the zucchini strip in half lengthwise, creating a ravioli shape with the filling inside. Press the edges firmly to seal.
Set up a dredging station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
Dip each zucchini ravioli first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere the breadcrumbs.
Heat vegetable oil in a large skillet or pot over medium heat. The oil should be deep enough to fully submerge the ravioli.
Carefully place the coated zucchini ravioli into the hot oil, a few at a time, without overcrowding the pan. Fry until golden brown and crispy, turning them once to ensure even cooking. This should take about 2-3 minutes per side.
Remove the fried ravioli from the oil using a slotted spoon or tongs and transfer them to a paper towel-lined plate to drain excess oil.
Serve the fried zucchini ravioli warm with marinara sauce for dipping.
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