Crispy Parmesan Fried Tortellini

When you’re craving a bite-sized snack that’s crispy, cheesy, and totally addictive, Crispy Parmesan Fried Tortellini is the answer. These golden, crunchy little pillows of pasta are everything you want in a party appetizer or cozy weekend treat—crispy on the outside, tender and cheesy on the inside, and bursting with flavor in every bite.

Think of them as the Italian twist on mozzarella sticks—but better. Whether you dip them in marinara, Alfredo, or enjoy them just as they are, these crispy tortellini are impossible to stop at just one.

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Why You’ll Love This Recipe

Crispy & Cheesy – Golden, crunchy coating with melted cheese-filled pasta inside.
Perfect for Sharing – A crowd-pleaser at parties, game day, or family nights.
Easy to Make – Just bread, fry, and serve with your favorite dip.
Freezer-Friendly – Make ahead and freeze for quick snacks.
Endlessly Dippable – Serve with marinara, pesto, ranch, or garlic aioli.

Ingredients You’ll Need

For the Fried Tortellini:

• 1 (9 oz) package refrigerated cheese tortellini (or any flavor)
• ½ cup grated Parmesan cheese
• ¾ cup Italian-style breadcrumbs
• 2 large eggs
• ¼ cup milk
• ½ tsp garlic powder
• ¼ tsp black pepper
• Vegetable oil (for frying)

For Serving:

• Warm marinara sauce
• Chopped fresh parsley (optional)
• Extra grated Parmesan for garnish

Tools You’ll Need

• Saucepan (for boiling tortellini)
• Mixing bowls
• Slotted spoon
• Frying pan or deep skillet
• Tongs
• Paper towels or wire rack for draining

Step-by-Step Instructions

Step 1: Boil the Tortellini
Bring salted water to a boil. Cook the tortellini for just 1-2 minutes—until slightly tender but not fully cooked. Drain and let them cool.

Step 2: Set Up the Breading Station
In one bowl, whisk together eggs and milk. In another bowl, combine breadcrumbs, Parmesan, garlic powder, and pepper.

Step 3: Bread the Tortellini
Dip each tortellini in the egg wash, then coat thoroughly in the breadcrumb mixture. Place on a plate or tray.

Step 4: Fry Until Golden
Heat about 1 inch of oil in a deep skillet over medium-high heat. Once hot (about 350°F), fry the tortellini in batches for 2-3 minutes per side, or until golden brown and crispy.

Step 5: Drain & Serve
Transfer to a paper towel-lined plate or wire rack to drain. Sprinkle with extra Parmesan and parsley if desired.

Serve immediately with warm marinara or your favorite dipping sauce.

Tips for Perfect Crispy Tortellini

Don’t Overcook the Pasta – Slightly undercooked tortellini holds up better when fried.
Use Fresh or Refrigerated Tortellini – Dried pasta won’t work the same way.
Double Dredge for Extra Crunch – For extra crispiness, dip in egg and breadcrumbs twice.
Air Fryer Option – Spray with oil and air fry at 375°F for 8–10 minutes.

Serving Suggestions

As a Party Appetizer – Serve on skewers or toothpicks for easy grabbing.
Snack Board Addition – Add to a charcuterie or appetizer board for texture and flavor.
Dinner Sidekick – Pair with soup or salad for a fun twist on pasta night.
Movie Night Snack – Skip popcorn—these are the real stars of the show.

How to Store & Reheat

Storing:
Cool completely and store in an airtight container in the fridge for up to 3 days.

Reheating:
For best texture, reheat in the oven or air fryer at 375°F for 5–8 minutes until crispy again.

Freezing:
Freeze after breading (before frying) on a baking sheet. Once solid, transfer to a freezer bag. Fry straight from frozen!

Frequently Asked Questions

Can I use frozen tortellini?
Yes, just thaw and pat dry before breading.

Can I bake these instead of frying?
Yes! Spray them with oil and bake at 400°F for 10–12 minutes, flipping halfway.

What kind of oil should I use?
Vegetable, canola, or peanut oil works great for frying.

Can I make them ahead of time?
Absolutely! Bread them ahead and refrigerate or freeze until ready to fry.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: Italian-American
Nutritional Information (Per Serving):
Calories: 320 | Protein: 11g | Carbohydrates: 27g | Fat: 18g | Fiber: 2g | Sodium: 450mg

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