A “gourmet” version of a tradition that is rooted in Saint-Louis! Crispy on the outside, soft on the inside, full of flavor. Small bites of perfection, pan-fried and dipped in slamming homemade sauces!
Preparation:
To cook:
Level: Intermediate
Serves: 4
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 the hard-bottomed pan on the burner set to medium. Put the olive oil in the skillet and heat to 350ºF.
Combine flour and spices in a bowl. Whisk the buttermilk and egg yolks in another bowl. Finally, add the pankob breadcrumbs to a third bowl.
Once the oil is at 350ºF, place the dumplings in the dredge station. Coat with seasoned flour, shaking off excess. Place in buttermilk mixture, coat and shake off excess. Cover with panko, then put in the oil.
Fry until golden brown. Try not to eat them all.
