Ingredients

The following ingredients have 6 Servings
  • 9 oz. refrigerated three cheese tortellini (see notes for my preferred brand)
  • 48 oz. Canola oil ((6 cups))
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup Panko breadcrumbs
  • ¼ cup Parmesan cheese (finely grated)
  • 2 teaspoons parsley (finely chopped)
  • ¼ teaspoon of red pepper flakes ((optional))
  • ½ cup marinara sauce

Instruction

  • Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
  • Cook the tortellini until it’s 1 minute before it’s al-dente. Drain, and coat generously with flour.
  • Dip each tortellini into the beaten eggs, and then into the panko mixture.
  • Heat the oil in a dutch oven to 375 degrees. You may not need to use all of the canola oil but ensure that the tortellini is covered by an inch or two. 
  • If you’re unsure if the oil is the right temperature, put a test piece of tortellini in the oil and ensure that it begins to fry almost immediately, but not too intensely. Cook the tortellini pieces for about 5 minutes on each side, until golden brown. You may have to do this in batches.
  • Place on a paper towel, pat dry, and serve with warm marinara sauce!