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Packaged cheese tortellini becomes amazing finger-food when wrapped in seasoned crumbs and fried to a golden crunch. These parmesan-coated bites offer an amazing mix of textures - the outside stays super crispy while the inside remains soft and full of cheese. The blend of herbs, parmesan and melty cheese center makes these snacks completely addictive at parties big or small.
I stumbled on this crowd-pleaser when I was playing around in the kitchen before having neighbors over. After trying different coatings, this mix with herby panko and parmesan made the perfect crispy shell. My friends ate every single one within minutes and immediately asked how to make them, telling me I should definitely double the batch next time.
Key Components
- Tortellini: Forms the tasty base—grab cheese-filled ones for a classic taste or try different fillings for something new.
- Panko breadcrumbs: Give much better crunch than normal breadcrumbs—they're bigger and fluffier so they get extra crispy when fried.
- Parmesan cheese: Adds rich flavor and helps the coating turn golden—freshly grated works best as it melts into the crust and brings that umami kick.
Cooking Steps
- Getting Pasta Ready:
- Boil your tortellini for the shortest time shown on the package to keep them firm. Drain them well and lay them on paper towels so all the water dries off.
- Setting Up Coating:
- Put three separate bowls out: one with seasoned flour, another with beaten eggs, and the last with your panko, herbs, and parmesan mix.
- Coating Process:
- Roll each tortellini first in flour, then dip in egg, then cover with the breadcrumb mixture, pressing lightly so it sticks well.
- Frying Technique:
- Warm oil to 365°F exactly. Cook small groups at a time, flipping them halfway for even browning.
- Oil Removal:
- Scoop out the fried tortellini with a slotted spoon and put them on paper towels to soak up extra oil.
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My next-door neighbor couldn't believe fried pasta would taste good until she tried these at our Christmas party. After going back for thirds and asking how to make them, she admitted that cooking familiar foods in new ways creates totally different dishes. Now she makes them often for her teens and their buddies, loving how quickly they come together while looking and tasting so fancy.
Keeping Leftovers
Pop any extras in a sealed container in the fridge for up to three days. To get them crispy again, warm them in an air fryer or oven at 375°F for a couple minutes.
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Frequently Asked Questions
- → Is it okay to prep these beforehand?
- Making them fresh is best, but you can bread the tortellini a couple of hours in advance and fry them up right before enjoying.
- → Can I swap frying with using an air fryer?
- Absolutely, air fry at 375°F for about 8-10 minutes, flipping the pieces halfway until they're crispy and golden.
- → What dipping sauces taste good with these?
- Aside from marinara, you can try ranch, pesto, alfredo, or even garlic aioli for a twist.
- → Can frozen tortellini work here?
- Yep, just be sure to thaw and cook it first, then pat completely dry before breading.
- → What keeps the coating from falling off?
- Dry the tortellini well after cooking, and press the breadcrumbs snugly onto each piece for better adhesion.