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Deep-Fried Carrot Lox Ravioli

Carrot Lox Stuffed + Fried Ravioli


My carrot lox recipe, chopped and stuffed into a vegan pasta dough, then breaded and fried for a rich+indulgent appetizer. The pasta dough recipe makes way more than 12 raviolis, but all of the components below make 12 pieces, so feel free to double or triple them as desired.


For the filling and ravioli

For breading and frying the ravioli

  • 1 TB Ener-G, whisked with 2/3 cup water
  • 1/2 cup AP flour
  • 1 1/2 cup panko
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • a few dashes of fresh-cracked pepper

canola or grapeseed oil, for frying

For the lemon-ricotta dipping sauce (can be made one day ahead to allow the flavors to blend)

  • 1/2 cup vegan ricotta (I used Kite Hill brand)
  • 2 TB vegan sour cream (I used Tofutti brand)
  • 1/4 tsp dried dill
  • zest of one lemon, plus 2 tsp of the juice
  • capers and scallions, for garnish


To prepare the pasta dough for stuffing

  1. Roll it through your pasta machine (I used a KitchenAid), starting at setting one and working your way up to setting three or four. Then follow this process for filling and cutting your ravioli, but with using the carrot lox instead.
  2. Allow to dry out at room temp for about an hour, then place into the freezer until you are ready to bread and fry the ravioli.

When you are ready to bread and fry the ravioli

  1. In one bowl, place the Ener-G + water mixture.
  2. In another bowl, place the AP flour.
  3. In another large bowl, combine the panko and spices.
  4. Working one piece at a time, place a frozen ravioli into the Ener-G mixture, then dust with the flour. Dunk it back into the Ener-G mixture, then coat it with the panko mixture, pressing any panko into any areas that are exposed.
  5. Transfer to a wire rack while you repeat this process with the rest of the frozen ravioli.

To fry the ravioli

  1. Place several inches of oil into a small cast iron pot (this one is perfect).
  2. Heat oil to 325-350. The oil is ready after a few minutes – test it by inserting a wooden spoon into the oil so it touches the bottom. If bubbles form around the spoon immediately, you are ready to fry. Do not let the oil get above 350 for this recipe or the ravioli will not fry correctly.
  3. Place 2-3 breaded ravioli into the hot oil, flipping with heat-resistant tongs to ensure even frying. Once golden brown after a couple of minutes, remove and place on paper towels.
  4. If your ravioli start to brown right away, your oil is too hot. Turn the heat down slightly, wait a few minutes and try again.
  5.  Serve immediately with the lemon-ricotta dipping sauce and garnish with capers and scallions, if desired.


These can also be breaded and fried and thrown into the freezer. They reheat perfectly in an air fryer set at 400 for about 10 minutes, with a flip halfway through, making it an easy appetizer for parties or small get-togethers!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes