Fried Tortellini

From, by Milisa Armstrong
Fried Tortellini

Fried Tortellini Photo

Fried Tortellini has been on my list to make for ages and now you must add it to yours. Pasta is always a favorite for dinner and I love to keep frozen tortellini on hand for quick meals like my Easy Cheese Tortellini with Meat Sauce or Chicken & Mushroom Tortellini Bake

I didn’t think tortellini could get any better until I rolled it into breadcrumbs and deep-fried it. It was a huge hit with everyone. We dipped them in marinara sauce and a few of the kids loved them dipped in ranch dressing.

Fried Tortellini might be too good, it was hard not to eat them one right after another. I expected that they would be the tastiest right out of the oil. Actually they are fried really quickly and don’t absorb too much oil. They were good at room temperature and stayed crisp, making them perfect for an appetizer table.

Fried Tortellini Picture

I made these one evening before the kids were headed out; even their friends were lingering at the bar for just a few more bites. I’m telling you, they are irresistible and something new to add to the menu for family game night or just hanging out watching movies.

Fried Tortellini Image

When I was younger I loved hosting parties with tons of people; these days I mostly just enjoy the family being here for dinner. It seems our schedules are never the same two weeks in a row, but we always seem to get together once or twice a week.

Fried Tortellini Pic

No one told me how hard it would be when the kids became adults. I’m still looking for a book called Parenting Adult Children for Dummies. I love when we are all together and good food is usually at the center. I’m just glad that they are still close to home and we can have dinner often.

These fried tortellini will definitely be on the regular rotation, they are too good to miss out on. I hope you try them soon!


Fried Tortellini Recipe



  • 1 19 ounce package frozen cheese tortellini
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 4 cups oil, for frying
  • marinara sauce, or ranch dressing, for dipping


  1. Cook tortellini according to package directions and drain. Set aside.
  2. Combine egg and milk in a small bowl.
  3. Combine panko breadcrumbs, Parmesan cheese, garlic, and salt into a zip top bag.
  4. Dip several tortellini into egg mixture and toss into bag with bread crumb mixture. Shake to coat and set aside in a single layer. Repeat with remaining tortellini.
  5. Add oil to a heavy saucepan and heat oil to 350 degrees.
  6. Fry in small batches, turning to cook on both sides, about 1 minute. Remove to a paper towel lined tray to drain.
  7. Serve immediately with marinara or ranch dressing. 


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