Good afternoon! I’m back!
I must say, I’m glad to know I’m not the only person who is troubled by an inability to sleep. (And yes, that is my bed and my teal wall — I’m not a total creeper, photographing other people’s beds and then writing them suggestive letters!)
Anyway, thinking about sleep munchies made me realize it would be a good time to share a good “I’m so tired and I just want to binge on junk food!” recipe. I made this a couple weeks ago and it is one of the fastest dinners I’ve ever made…and, more important, it’s reminiscent of fried mozzarella.
Fried mozzarella is total comfort food for me. The whole deep-fried cheese thing does not get old for me, and since I love condiments, I appreciate them for the fabulous Ranch dressing delivery system that they are. (As do most Michigan natives.) I haven’t had them in ages, but that doesn’t mean that the very thought of them isn’t nearly enough to make me forget everything I know about good food and good nutrition, drive to the nearest Applebee’s, and not return until I’ve got heartburn and tight jeans.
But with this recipe (adapted from Cooking Light magazine) I sort of no longer need to even imagine that! God bless panko; this ingredient is how those of us who like deep-frying and being in good shape get through our lives.
Two tablespoons water
1 large egg, slightly beaten
1 cup panko (Japanese breadcrumbs)
1/4 cup grated fresh Parmigiano-Reggiano cheese
One 9-ounce package fresh ravioli (in the refrigerated section; I used four-cheese filling)
3 tbsp olive oil
Condiments galore! (OK…condiments within reason. I used jarred marinara sauce.)
This Is How We Do It
Combine the water and the egg in a small bowl and stir well.
Combine the panko and cheese in a shallow dish and stir well with a fork.
Dip each ravioli in the egg mixture and then dredge it through the panko mixture. Set the coated ravioli on a plate until it’s time to cook them.
Now, I followed the Cooking Light directions and I had about half the mixture left over plus tons of the egg mixture. Therefore, I’d encourage you to really coat the ravioli in the egg and just panko the hell out of it. It was still delicious, but I think it could have been even more crispy fried goodness in every bite.
Once the ravioli is ready, heat a large skillet over medium high heat and add the oil, swirling to coat. Add the ravioli in a single layer in the pan. (It may take two batches depending on how big your pan is.)
It only takes a couple minutes before you need to flip it.
And that’s it! So fast, so easy, so delicious.
We had it with the warmed-up marinara sauce and it was like I was back in high school, hanging out at every chain restaurant known to man, eating appetizer trays and then washing them down with Cherry Cokes and hot fudge sundaes.
Like I said, next time, I’m going to get them even more coated and crispy, but even this way, they were damn good. So light but still filling; we had them with Caesar salads and it was a perfect little dinner!
And even if you’re so tired that you’re falling asleep standing up, I think you can make these without any major issues.