1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
1/2 cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
16oz Mini Mozz Balls
Package of Fresh Basil
12 store-bought ravioli (or 20 tortellini)
Preheat vegetable oil in a large, heavy pot over medium-high heat.
Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt, and pepper.
In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.
Once oil reaches 350ºF, carefully place skewers in the pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Layer Mozzarella, Basil and Tortellini Serve warm, with marinara sauce or basil pesto on the side.