Fried Tortellini Parmesan (Printable Version)

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

# Additional Tips:

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

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