Crispy Parmesan Fried Tortellini is the ultimate party appetizer, featuring cheese-stuffed pasta coated in golden breadcrumbs and served with rich marinara sauce for irresistible dipping.
This bite-sized Italian delight delivers crunch, savory flavor, and cheesy goodness in every mouthful—perfect for entertaining or a decadent snack at home.
What You’ll Need for Crispy Parmesan Fried Tortellini
- Cheese tortellini – The creamy, cheesy core of the dish that stays tender inside even after frying.
- Panko bread crumbs – These create the signature crispy coating that gives the tortellini their crave-worthy crunch.
- Eggs – Help the breadcrumb mixture adhere to the pasta for a thorough, even coating.
- Flour – Provides a base layer for dredging, creating a barrier that allows the eggs to grip better.
- Parmesan cheese – Adds a rich, nutty flavor to the crust, making each bite extra savory.
- Dried oregano and basil – These herbs infuse the crust with classic Italian flavor.
- Garlic powder and onion powder – Deliver a hint of boldness that complements the cheese and herbs perfectly.
- Vegetable oil – Ensures the tortellini fries quickly to golden perfection without overpowering the flavor.
- Marinara sauce – The warm, tangy dip that completes the experience with rich tomato flavor.
Let’s Get Crispy: How to Make Parmesan Fried Tortellini
Start by boiling your cheese tortellini until just al dente—don’t overcook them, as they’ll soften more while frying.
While they drain and cool slightly, set up your dredging station: one bowl with flour, one with beaten eggs, and a third with the seasoned Panko-Parmesan mixture.
Dip each tortellini first in flour, then egg, then the breadcrumb mix. Work in batches to keep the process smooth.
Heat oil in a skillet until it reaches 365°F, then fry the coated tortellini in small batches for about 2 minutes, flipping for even browning.
Once golden and crisp, transfer them to a paper towel-lined plate. Serve warm with marinara sauce for dipping bliss.
Crunch Time Tips & Tasty Variations
For the crispiest texture, make sure the tortellini are fully dry before breading. Moisture can cause the coating to slip or fry unevenly.
Want a spicy twist? Add a pinch of red pepper flakes or smoked paprika to the breadcrumb mixture.
You can also try other tortellini fillings—like spinach and ricotta or mushroom—for different flavor profiles.
This dish also makes a fun lunch when paired with a salad or turns into a meal with a side of roasted veggies.
How to Store and Reheat Fried Tortellini
To store leftovers, let the tortellini cool completely, then transfer them to an airtight container in the fridge for up to three days.
For reheating, skip the microwave—it makes them soggy. Instead, reheat in a 375°F oven or air fryer for 5–7 minutes to revive that crispiness.
If you’d like to freeze them, do so after frying. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat directly from frozen in an oven or air fryer.
Parmesan Crusted Tortellini Bites
Ingredients
- 1/4 teaspoon onion powder
- 1 package 9 oz cheese tortellini
- 1/2 teaspoon garlic powder
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon dried basil
- 1/3 cup finely grated fresh Parmesan cheese
- 2 large eggs
- 1 teaspoon dried oregano
- Vegetable oil for frying
- Marinara sauce for serving
- 2/3 cup all-purpose flour
Instructions
- Boil the tortellini in salted water until just tender, then thoroughly drain.
- Spread the flour into a shallow dish or a resealable plastic bag.
- Whisk the eggs in a separate shallow bowl until smooth.
- In another bowl, combine the breadcrumbs with oregano, basil, garlic powder, onion powder, and Parmesan cheese.
- Dredge the tortellini, a few at a time, in the flour to coat evenly. Submerge each in the beaten eggs, then coat thoroughly with the seasoned breadcrumb mixture.
- Preheat a large skillet with enough vegetable oil to reach 365°F. Carefully fry the coated tortellini in batches, turning midway, for approximately 2 minutes or until evenly browned and crispy. Remove and let drain on paper towels.
- Serve promptly alongside warmed marinara sauce.
