Description
Crispy Parmesan Fried Tortellini takes the beloved pasta dish to a whole new level with a crunchy, golden crust and a cheesy, tender center. This simple yet flavorful appetizer or snack is perfect for parties, game nights, or as a fun twist on traditional pasta. The crispy exterior comes from a quick fry in hot oil, while the Parmesan cheese adds a savory richness that perfectly complements the soft, cheesy tortellini inside. Serve them with a dipping sauce or enjoy them on their own for a crowd-pleasing treat.
Ingredients
Scale
- 1 package (9 oz) refrigerated or frozen cheese tortellini
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup vegetable oil (for frying)
- Optional: Marinara sauce or ranch dressing for dipping
Ingredient Highlights
- Tortellini: Cheese-filled tortellini adds a rich and creamy texture to this dish, making every bite indulgent.
- Parmesan Cheese: The Parmesan gives a savory and slightly salty flavor to the crispy coating, making it irresistible.
- Breadcrumbs: Panko breadcrumbs create an extra crispy texture on the outside, ensuring a satisfying crunch.
- Garlic Powder & Italian Seasoning: These seasonings add flavor depth to the crispy coating, making the fried tortellini even more delicious.
Instructions
Prepare the Tortellini:
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions (usually around 3-4 minutes for refrigerated, or 5-6 minutes for frozen). Drain and set aside to cool slightly.
- Dry the Tortellini: Pat the cooked tortellini dry with paper towels to remove any excess moisture, which will help the coating stick better.
Prepare the Coating:
- Set Up Dredging Stations: In one shallow bowl, place the flour. In a second shallow bowl, beat the eggs. In a third shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Coat the Tortellini: Dredge each piece of tortellini in the flour, coating it lightly. Dip it in the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure the coating sticks well.
Fry the Tortellini:
- Heat the Oil: Heat the vegetable oil in a large skillet over medium-high heat. You’ll know the oil is ready when it sizzles when a breadcrumb is dropped in.
- Fry the Tortellini: Carefully place the coated tortellini in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until the tortellini are golden brown and crispy.
- Drain: Remove the fried tortellini from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
Serve:
- Serve Immediately: Serve the crispy Parmesan fried tortellini while still warm, with marinara sauce or ranch dressing for dipping, if desired.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 15g
- Carbohydrates: 25g
- Protein: 12g