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Fried Tortellini Parmesan

As seen in: Comfort Food Classics That Feel Like a Warm Hug

Take cheesy tortellini to a new level by coating in a flavorful Parmesan-breadcrumb mixture, frying until golden and crispy outside, while staying tender inside. The savory blend of Italian herbs and garlic powder adds some extra zest. Once cooked, these crunchy pasta bites pair perfectly with marinara sauce for dipping, making them an ideal crowd-pleaser for any event.
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Refreshed on Sun, 16 Mar 2025 18:19:41 GMT
Golden Fried Parmesan Tortellini Save it
Golden Fried Parmesan Tortellini | iamcooker.com

Packaged cheese tortellini becomes amazing finger food when rolled in spiced breadcrumbs and fried to a golden crunch. These parmesan-crusted bites offer a delightful mix of crunchy outside and soft, cheesy inside that'll have everyone grabbing seconds. The blend of Italian seasonings, nutty parmesan, and gooey cheese filling makes these tasty morsels perfect for any party or get-together.

I stumbled upon this snack sensation while playing around in the kitchen before hosting my neighbors. After trying different coatings, this mix of herby panko and parmesan made the perfect crispy layer around the soft tortellini. My friends ate every last one within minutes, asking for the recipe and telling me to make twice as many next time.

Key Ingredients

  • Tortellini: Works as the main component—stick with cheese-filled ones for traditional taste or try different fillings for something new.
  • Panko breadcrumbs: Give much better crunch than standard breadcrumbs—they're bigger and fluffier, creating that amazing crispy texture when fried.
  • Parmesan cheese: Adds rich flavor and helps the coating turn beautifully golden—fresh-grated melts perfectly into the crust and brings that wonderful savory taste.

Cooking Steps

Getting Pasta Ready:
Boil your tortellini for the shortest time listed on the package so they stay firm. Drain well and lay them on paper towels to get completely dry.
Setting Up Coating:
Put three coating ingredients in separate shallow dishes: flavored flour, whisked eggs, and a mix of panko, herbs, and parmesan.
Coating Process:
Roll tortellini first in flour, then dip in egg, then cover with the breadcrumb mixture, pushing gently so crumbs stick all over.
Frying Method:
Warm oil to 365°F. Cook small batches at a time, flipping halfway for even golden color.
Oil Removal:
Scoop out fried tortellini with a slotted spoon onto paper towels to soak up extra oil.
Easy Crispy Parmesan Fried Tortellini Save it
Easy Crispy Parmesan Fried Tortellini | iamcooker.com

My next-door neighbor didn't think fried pasta would taste good until she tried these at my Christmas party. After her third helping and asking how to make them, she realized that cooking familiar foods differently can create whole new dishes. Now she makes them regularly for her teens and their buddies, loving how fast they come together despite looking and tasting so fancy.

Keeping Leftovers

Put any extras in a sealed container in the fridge for up to three days. Warm them in an air fryer or oven at 375°F for a couple minutes to make them crispy again.

Delicious Crispy Parmesan Fried Tortellini Save it
Delicious Crispy Parmesan Fried Tortellini | iamcooker.com

Common Questions

→ Can I prepare these earlier?
They taste best fresh, but you can bread them a couple of hours before and fry just before sharing.
→ Is air frying an option?
Definitely! Set your air fryer to 375°F, cook for 8-10 minutes, and turn them halfway for even crispiness.
→ What other sauces go with these?
Swap marinara for pesto, garlic aioli, ranch, or even creamy alfredo for dipping.
→ Can frozen tortellini work?
Absolutely! Just cook and dry them well before moving on to the breading step.
→ Any tips to keep the coating on?
Make sure the tortellini is patted completely dry and press the crumbs firmly when coating.

Fried Tortellini Parmesan

Cheese-stuffed tortellini fried golden with seasoned Parmesan crumbs, paired with marinara dipping sauce.

Preparation
25 Mins
Cooking Duration
20 Mins
Complete Duration
45 Mins
By: sofia

Type: Soul-Warming

Complexity: Moderate

Origin: Italian-American

Output: 6 Portions (36 crispy tortellini)

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

→ Pasta Foundation

01 1 pound of cheese-stuffed tortellini, fresh or refrigerated, the main event here

→ Dredging Setup

02 1 cup all-purpose flour, your base for an amazing crispy layer
03 2 large eggs, whisked until no streaks remain
04 1 cup Italian breadcrumbs, perfect for that golden crust
05 1/2 cup Parmesan cheese, freshly grated for extra flavor

→ Flavor Boosters

06 1 teaspoon of garlic powder for a bold, tasty punch
07 1 teaspoon of dried Italian herbs to bring everything together
08 Salt and cracked black pepper to suit your taste

→ Cooking and Serving Needs

09 Vegetable oil, enough to create a 1-inch deep frying base
10 Your go-to marinara sauce, warmed up and ready to dip

Preparation Steps

01 Step

Boil your tortellini just until they're slightly firm to the bite. Then drain thoroughly and dry them gently with a paper towel—this helps them fry up nice and crispy!

02 Step

Lay out three bowls: one with flour, a second with the eggs, and a third holding breadcrumbs, Parmesan, the seasoning mix, salt, and pepper. You're giving the tortellini the royal treatment here!

03 Step

Roll every piece in flour, dip it in the egg, then cover it generously with the breadcrumb mixture. Your goal is a smooth, even coating for each one.

04 Step

Get your skillet ready with vegetable oil heated to 350°F (175°C). No thermometer? No problem—drop in a breadcrumb, and if it sizzles and floats, you're good to go.

05 Step

Working with smaller batches, fry the tortellini for about 2-3 minutes per side. They're done when they're golden and crunchy. Avoid cramming too many into the skillet at once.

06 Step

Place the fried tortellini on a plate with paper towels to soak up extra oil. While they're still warm, sprinkle some extra Parmesan on top if you'd like.

07 Step

Serve your beautiful, crispy tortellini on a platter with a bowl of marinara sauce. They're best devoured while hot!

Additional Tips

  1. These are always a hit at get-togethers—they'll vanish off the table in no time!
  2. Keep your oil at a steady temperature between batches for consistent frying.
  3. Prep the coated tortellini a couple of hours in advance and stash them in the fridge until you're ready to fry.

Required Equipment

  • A big pot to cook the tortellini
  • A deep frying pan or heavy skillet
  • Three bowls for the dredging lineup
  • A slotted spoon or spider skimmer
  • Paper towels with a cooling rack
  • Cooking thermometer (optional but helpful)

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Includes wheat from the flour and breadcrumbs
  • Contains dairy from the tortellini and Parmesan
  • Eggs are part of the coating process

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 320
  • Fat Content: 14 g
  • Carbohydrates: 38 g
  • Protein Content: 12 g