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To make Quick Crispy Parmesan Fried Tortellini, you need some simple ingredients. Here’s what you will need: - 12 oz refrigerated tortellini (cheese or spinach-filled) - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 1 tsp garlic powder - 1 tsp onion powder - ½ tsp dried oregano - Salt and pepper, to taste - 1 large egg, beaten - Vegetable oil, for frying - Fresh parsley, chopped (for garnish) This list is easy to gather. The tortellini is the star of the dish. I prefer cheese-filled tortellini for a rich taste. You can also use spinach-filled tortellini for a fresh twist. Panko breadcrumbs give a great crunch. Mixing them with Parmesan cheese, garlic powder, onion powder, and oregano adds depth. Don’t forget salt and pepper to boost flavors. You’ll use one large egg as a binder. This helps the breadcrumbs stick well. Vegetable oil is best for frying. It heats evenly and gives a nice golden color. Finally, fresh parsley adds a pop of color and freshness when serving. If you want the full recipe, check out the detailed instructions for cooking and frying. Enjoy making this delicious dish! First, cook the tortellini. Follow the package instructions. Aim for al dente. This means the pasta should be firm but not hard. It usually takes about 3-5 minutes. Once done, drain the tortellini in a colander. Let it cool for a few minutes. This helps in handling them later without burning your fingers. Now, let’s set up for breading. In a shallow bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. Stir well so all the seasonings blend nicely. In another shallow bowl, beat the egg. This will help the breadcrumbs stick better. Take each tortellini. First, dip it into the egg. Let any extra egg drip off. Next, roll it in the breadcrumb mixture. Make sure it is fully coated. If you want a thicker crust, dip it back in the egg and then into the breadcrumbs again. This double coating adds extra crunch. Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Test the oil by dropping in a breadcrumb. If it sizzles, you are ready to fry. Carefully add the coated tortellini in batches. Avoid overcrowding to keep them crispy. Fry for about 2-3 minutes on each side. Look for a golden brown color. Once done, use a slotted spoon to take them out. Place them on a paper towel-lined plate to drain excess oil. Enjoy your Quick Crispy Parmesan Fried Tortellini! For the complete instructions, check the Full Recipe. To get your tortellini crispy, start with dry pasta. Use refrigerated tortellini for the best taste. When frying, heat your oil to the right temperature. It's hot enough when a breadcrumb sizzles. For extra crunch, try a double coating. Dip your tortellini in egg, then breadcrumbs. Repeat the process for a thicker layer of crispiness. Serve your crispy tortellini with marinara sauce for dipping. Pesto also makes a great pair. Garnish them with fresh parsley for a pop of color. You can add a sprinkle of more Parmesan for extra flavor. Serve them on a fun plate to make them look fancy. Fry your tortellini in small batches. Overcrowding the pan can make them soggy. It also slows down cooking time. Each piece needs room to fry evenly. If they touch, they may stick together and lose their crunch. Keep this in mind for a perfect fry every time. {{image_2}} You can make Quick Crispy Parmesan Fried Tortellini even more exciting. Try adding herbs like basil or thyme to the breadcrumb mix. These herbs add a fresh taste that brightens up the dish. You can also use spices like paprika or cayenne for a kick. For a cheesy twist, mix in mozzarella or gouda with the Parmesan. These cheeses melt beautifully and enhance flavor. If you want a lighter option, consider baking instead of frying. Preheat your oven to 400°F and bake the tortellini for about 20 minutes. This method gives you a crispy finish without all the oil. You can also opt for whole wheat tortellini for extra fiber. If you need a gluten-free option, look for gluten-free tortellini at your local store. These tortellini make a great appetizer for parties. Serve them in a cute bowl with marinara or pesto for dipping. You can also place them on a platter with toothpicks for easy snacking. For maximum appeal, sprinkle some fresh parsley on top. This adds color and makes the dish look even more inviting. If you want to impress your guests, arrange them in a circle with a small bowl of sauce in the center. To keep your fried tortellini fresh, store them in an airtight container. This helps prevent them from getting soggy. A glass or plastic container with a tight lid works best. Make sure the tortellini cool down before sealing. This step keeps moisture from building up inside the container. Reheating fried tortellini can be tricky. For ideal texture, use the oven. Preheat your oven to 350°F (175°C). Place the tortellini on a baking sheet. Heat for about 10-15 minutes until they are warm and crispy again. Avoid using the microwave, as it can make them soggy. You can freeze fried tortellini before or after frying. If freezing before frying, simply place them on a baking sheet. Freeze until firm, then transfer to a zip-top bag. If freezing after frying, let them cool completely first. Then, store in an airtight container or a freezer-safe bag. For thawing, move the tortellini to the fridge overnight before reheating. This helps maintain their texture. Yes, you can use frozen tortellini. Just cook it for about 2-3 minutes longer than the package says. This ensures they are heated through. After cooking, let them cool before breading. It helps the coating stick better. The best oils for frying are those with high smoke points. Here are a few good options: - Vegetable oil: Smoke point around 400°F - Canola oil: Smoke point around 400°F - Peanut oil: Smoke point around 450°F These oils work well for frying tortellini and won’t burn easily. Look for a golden brown color on the tortellini. It should take about 2-3 minutes on each side. You can also test one piece by cutting it open. It should be hot and crispy inside. You can prep the tortellini early. Cook and coat them, then store in the fridge for up to 2 hours. Fry them just before serving for the best taste. If you want to reheat, use an oven to keep them crispy. In this post, we covered how to make crispy fried tortellini. We discussed the ingredients you'll need and outlined each step from cooking to frying. I shared tips to ensure maximum crispiness and variations to try. Storing and reheating tips helped you plan for leftovers. This dish is perfect for snacks or parties, offering a simple way to impress guests. Try your own twist on this recipe, and enjoy every delicious bite!

Quick Crispy Parmesan Fried Tortellini

Indulge in a delightful twist on pasta with our Quick Crispy Parmesan Fried Tortellini! This recipe combines cheesy tortellini and a golden panko crust for an irresistible snack or appetizer. Perfect for parties or weekend treats, these crispy bites are easy to make and full of flavor. Don’t miss out on serving them with marinara or pesto for dipping. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

12 oz refrigerated tortellini (cheese or spinach-filled)

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

½ tsp dried oregano

Salt and pepper, to taste

1 large egg, beaten

Vegetable oil, for frying

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the tortellini according to the package instructions until al dente. Drain and allow to cool slightly.

    In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix well.

      In another shallow bowl, prepare the beaten egg.

        Take each tortellini, dip it into the egg, allowing any excess to drip off, and then roll it in the breadcrumb mixture until fully coated.

          Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat.

            Once the oil is hot (you can test it by dropping a breadcrumb in - it should sizzle), carefully add the coated tortellini in batches to avoid overcrowding.

              Fry for about 2-3 minutes on each side, or until golden brown and crispy.

                Using a slotted spoon, transfer the fried tortellini to a paper towel-lined plate to drain excess oil.

                  Serve warm, garnished with fresh chopped parsley. You can pair it with marinara or pesto for dipping, if desired.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4