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To truly appreciate Crispy Parmesan Fried Tortellini, it's essential to understand the origins of tortellini. This delightful pasta hails from Italy, specifically from the regions of Emilia-Romagna and Marche, where it has been celebrated for centuries. Traditionally, tortellini are small, ring-shaped pasta filled with a variety of ingredients, including meats, cheeses, and vegetables. The exact origin of tortellini is steeped in legend, with one popular story suggesting that it was inspired by the shape of Venus, the Roman goddess of love.

Crispy Parmesan Fried Tortellini

Indulge in the irresistible Crispy Parmesan Fried Tortellini, a delicious appetizer that will delight your taste buds! This easy recipe features golden tortellini filled with creamy cheese, coated in a crispy, seasoned crust. Perfect for parties, game nights, or family dinners, these tasty bites pair wonderfully with dipping sauces like marinara. With minimal ingredients and simple steps, you’ll have a crowd-pleaser in no time! #Tortellini #Appetizers #EasyRecipes #FriedFood #PartySnacks #CheesyDelight
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Ingredients
  

1 package (about 9 oz) refrigerated cheese tortellini

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/2 tsp black pepper

Salt, to taste

1 cup vegetable oil (for frying)

Fresh parsley, chopped (for garnish)

Marinara sauce (for dipping)

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, usually around 3-5 minutes. Drain and set aside to cool slightly.

    Prepare the Breading Station: In three separate shallow bowls, set up a breading station. In the first bowl, place the flour mixed with a pinch of salt. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, oregano, black pepper, and a pinch of salt.

      Bread the Tortellini: Once the tortellini has cooled, take each piece and first coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it's fully coated. Finally, roll it in the breadcrumb mixture, pressing gently to adhere. Set aside on a parchment-lined baking sheet.

        Heat the Oil: In a large, deep skillet, heat the vegetable oil over medium-high heat. To test if the oil is ready, drop in a breadcrumb; it should sizzle immediately.

          Fry the Tortellini: Carefully add the breaded tortellini to the hot oil in batches, avoiding overcrowding the pan. Fry for 2-4 minutes per side until golden brown and crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.

            Serve: Once all the tortellini are fried, transfer them to a serving platter, sprinkle with chopped parsley, and serve warm with marinara sauce for dipping.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6