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Parmesan Tortellini Crispy Fried

Featured in Saucy pasta that hits the spot.

Transform plain cheese tortellini into crunchy bites that are irresistibly good. Cook them till perfectly tender, coat in flour, whisked eggs, and a Parmesan-breadcrumb mix infused with Italian spices like garlic powder and herbs. Fry till golden and crispy, keeping the pasta soft and cheesy on the inside. Serve this crowd favorite warm with a side of marinara or your favorite dip for the ultimate snack.
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alicia in the kitchen
Updated on Mon, 14 Apr 2025 18:05:50 GMT
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Parmesan Tortellini Crispy Fried | tasteofsavor.com

Packaged cheese tortellini becomes amazing finger-food appetizers when dipped in seasoned crumbs and fried to a golden crunch. These parmesan-coated tortellini give you that wonderful mix of crispy outside and soft, cheesy pasta inside that'll have everyone grabbing seconds. The blend of Italian seasonings, tasty parmesan, and gooey cheese centers makes these snackable bites perfect for any party or get-together.

I came up with this munchable appetizer while playing around in the kitchen before having neighbors over. 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 right away and telling me to make twice as many next time.

Key Components

  • Tortellini: Works as your starting point—grab cheese-filled ones for traditional taste or try different fillings for something new.
  • Panko breadcrumbs: Give you better crunch than regular breadcrumbs—they're bigger and fluffier, so they get extra crispy when fried.
  • Parmesan cheese: Adds rich flavor and helps with browning—freshly grated kinds melt nicely into the coating while bringing that can't-miss savory taste.

How To Make Them

Getting The Pasta Ready:
Boil your tortellini following the package times but stick to the shortest time for firmness. Drain well and lay them on paper towels so all the water dries off completely.
Setting Up Your Coating:
Put three coating ingredients in flat dishes: seasoned flour, whisked eggs, and a mix of panko, herbs, and parmesan.
Coating Process:
Roll tortellini in flour first, then dip in egg, then cover with the crumb mixture, pushing gently so the crumbs stick well.
Frying Them Right:
Get your oil to exactly 365°F. Cook in small groups, flipping halfway for even golden color.
Getting Rid Of Extra Oil:
Scoop out fried tortellini with a slotted spoon onto paper towels to soak up any extra oil.
Easy Crispy Parmesan Fried Tortellini Pin it
Easy Crispy Parmesan Fried Tortellini | tasteofsavor.com

My neighbor didn't think fried pasta would be any good until she tried these at our holiday party. After going back for thirds and asking how to make them, she realized that cooking familiar foods in new ways can create totally different treats. Now she makes these regularly for her teenagers and their friends, 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 up in an air fryer or oven at 375°F for a couple minutes to get them crispy again.

Delicious Crispy Parmesan Fried Tortellini Pin it
Delicious Crispy Parmesan Fried Tortellini | tasteofsavor.com

Frequently Asked Questions

→ Can I prep these in advance?
You can coat the tortellini a couple of hours early and fry them just before serving for the best crunch.
→ Can an air fryer be used instead?
Sure, air fry them at 375°F for 8 to 10 minutes, flipping midway, till crispy and golden.
→ What other dips taste great?
Switch it up with ranch, pesto, garlic aioli, or creamy Alfredo instead of marinara.
→ Can frozen tortellini be used?
Absolutely! Just cook and thaw them first, and dry them thoroughly before coating.
→ Any tips to keep the coating on?
Make sure the cooked tortellini is completely dry before breading, and press the crumbs firmly onto each piece.

Parmesan Tortellini Crispy Fried

Seasoned Parmesan-coated tortellini fried to a golden crisp, perfect for dipping in marinara sauce.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 6 Servings (36 fried tortellini)

Dietary: Vegetarian

Ingredients

→ Pasta Base

01 1 pound refrigerated or fresh tortellini stuffed with cheese, the main event

→ Coating Station

02 1/2 cup Parmesan cheese, freshly grated for extra flavor
03 1 cup breadcrumbs with Italian seasonings, for that signature crunch
04 2 large eggs beaten until silky smooth
05 1 cup of everyday flour, the first step to a crispy crust

→ Seasonings

06 Salt and pepper to taste, as desired
07 1 teaspoon of garlic powder for some extra aroma
08 1 teaspoon of dried Italian herbs to give that Mediterranean vibe

→ For Cooking & Serving

09 Plenty of vegetable oil for frying, about 1 inch deep
10 Warm marinara for dipping on the side

Instructions

Step 01

Get your tortellini cooked until it's just barely tender, al dente style. Dry them well after draining to ensure they fry up crisp!

Step 02

Grab three bowls. In the first, place the flour. The second should hold the eggs you've already whisked. In the third, mix breadcrumbs with Parmesan, garlic powder, dried Italian seasoning, salt, and pepper. It's like a little assembly line for your tortellini.

Step 03

Take each tortellini piece one-by-one. First, coat it lightly with flour, then dip it in the egg, and last, roll it all over in the breadcrumbs mixture. Make sure it’s covered completely without too much globbing up.

Step 04

Heat up your vegetable oil over medium heat in a large pan. Aim for 350°F (175°C). If you don’t have a thermometer, drop in a tiny bit of breadcrumb—if it starts to bubble and float, you’re good to go!

Step 05

Pop the coated tortellini into the oil a few at a time (don’t overcrowd things!). Let them fry for about 2-3 minutes, flipping them halfway, until the outside becomes crispy and golden.

Step 06

Move the fried tortellini to a plate lined with paper towels. While they’re still warm, sprinkle a little more Parmesan over the top if you’re feeling fancy!

Step 07

Arrange the fried tortellini on a platter and serve them with your warmed marinara sauce for dipping. These taste best hot and fresh, so dig in!

Notes

  1. These crunchy tortellini bites are awesome as a party starter—they disappear fast at gatherings!
  2. Keep an eye on your oil's temperature while frying to make sure every batch gets that perfect crisp.
  3. You can prep the coated tortellini ahead of time and chill them for up to two hours before frying.

Tools You'll Need

  • A big pot to boil your tortellini.
  • A deep skillet or heavy pan for frying.
  • Three shallow bowls to set up your dredging line.
  • A slotted spoon or spider strainer to handle the hot tortellini.
  • Paper towels along with a cooling rack.
  • Using a cooking thermometer is worth it.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This dish contains wheat (flour, breadcrumbs).
  • Contains dairy products (cheese tortellini, Parmesan).
  • Includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 14 g
  • Total Carbohydrate: 38 g
  • Protein: 12 g