Cheesy fried tortellini

This blog post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Cheesy fried tortellini - an unbelievably tasty appetiser for a special occasion!

It’s already been an entire week since my supper club in London! I know a few of you were interested in seeing some pictures, so I thought I’d share a few here – along with the recipes from the night, of course. I’ll share them one at a time over the next few weeks, starting with potentially my favourite dish from the whole night – cheesy fried tortellini! It’s cheese and pasta; it was always going to be my favourite.

Cheesy fried tortellini - an unbelievably tasty appetiser for a special occasion!

It pretty much does what it says on the tin – it’s tortellini that’s been breaded and fried, then tossed in a bit of finely grated parmesan (well, a veggie alternative anyway). If you’re quick enough, the cheese is melted a touch by the hot breadcrumbs – and even if you’re not quick enough, you still end up with an incredible  crispy, cheesy snack. As far as I could tell, this was a big hit with everyone who chose it at the supper club.

Cheesy fried tortellini - an unbelievably tasty appetiser for a special occasion!

You can use any type of tortellini you like. No, I don’t make my own tortellini (do you know me at all?), but I did make sure I got the good stuff for a really top notch appetiser.

I used a spinach and ricotta tortellini, but mushroom tortellini, sun-dried tomato tortellini, or pretty much any other kind of tortellini would be amazing too. Let’s be honest, it’s hard to ruin cheesy fried tortellini.

Cheesy fried tortellini - an unbelievably tasty appetiser for a special occasion!

Cheesy fried tortellini

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 1 vote
Print Pin Comment
Prep Time: 1 hour
Total Time: 1 hour
Calories:
Author: Becca Heyes

Ingredients

  • 400 g fresh tortellini ~3 cups, I used spinach and ricotta
  • 2 eggs lightly beaten
  • 100 g plain flour
  • 200 g panko breadcrumbs
  • Oil for frying
  • 50 g vegetarian parmesan-style cheese finely grated
  • Salt
  • Black pepper

Instructions

  • Boil the tortellini in a pan of water for just a couple of minutes, until half-cooked. Drain them, and gently spread them out on a lined baking tray in a single layer. Leave to cool.
  • Toss each piece of tortellini in the flour, then dip in the egg, then coat in the breadcrumbs. Place back onto the baking tray while you do the rest (I found it easiest to do this in batches of about 8 pieces at a time).
  • When you’ve breaded all of the tortellini, heat about 1cm of oil in a deep frying pan or large wok (or, of course, use a deep fryer). When the oil is heated to the point that a breadcrumb will sizzle when added, add one batch of the tortellini. Don’t overcrowd the pan – the tortellini need to be in a single layer, with a bit of space in between them. When the undersides are golden brown, turn each piece over, and repeat with the other side.
  • Leave the cooked tortellini to drain on some kitchen paper while you cook the remaining batches.
  • When all of the tortellini are cooked, add the parmesan cheese and plenty of salt and pepper, and toss until all the tortellini are well-coated. Serve immediately.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Give it a star rating!Star ratings really help support the site – thank you!

Cheesy fried tortellini - an unbelievably tasty appetiser for a special occasion!

Save This Recipe (New)

💾 Save this recipe! Enter your email and I'll send the recipe straight to your inbox, so you'll never lose it again. Plus, you'll receive 1-2 emails per week with new recipes, and a FREE e-cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. These look great, but I’m confused as to why you specified vegetarian Parmesan cheese? Obviously regular Parmesan wouldn’t be vegan, but what wouldn’t be vegetarian about it automatically?

    1. ‘Real’ parmesan uses rennet, which is an animal product (I’ll let you google it, it’s a bit gross!). Cheaper versions (the sort of generic hard cheese you often find in the supermarket) is usually veggie though, so it’s an easy swap to make!