Fried Tortellini Parmesan (Print Version)

# Ingredients:

→ Pasta Base

01 - 1 pound refrigerated or fresh tortellini filled with cheese, the main ingredient

→ Coating Station

02 - 1 cup Italian breadcrumbs for the ultimate crunch
03 - 2 eggs, whisked until smooth and ready
04 - 1/2 cup Parmesan cheese, freshly grated for rich flavor
05 - 1 cup plain flour as the base for the crispy shell

→ Seasonings

06 - A pinch of salt and a little black pepper, adjusted for your liking
07 - 1 teaspoon Italian seasoning to bring a taste of the Mediterranean
08 - 1 teaspoon garlic powder for extra aroma

→ For Cooking & Serving

09 - A bottle of marinara sauce, warmed up and great for dipping
10 - Vegetable oil, pour enough to cover about 1 inch in your pan

# Instructions:

01 - Boil your tortellini until they're perfectly al dente. Drain all the water, and carefully dry each piece using paper towels. Extra moisture can ruin the fry, so this part's important.
02 - Lay out three shallow bowls. Fill one with flour, the next with beaten eggs, and the last with breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder, salt, and pepper. It’s like a makeover line for the pasta.
03 - Coat every tortellini by rolling it in flour, dipping it into the egg mix, and then giving it a proper breadcrumb coat. Be sure all sides are evenly covered, but tap off any clumps.
04 - Warm up the oil in a wide skillet. You’re aiming for around 350°F (175°C). Not sure if it’s ready? Drop in a test breadcrumb—it should sizzle and pop back to the surface.
05 - Work in smaller batches, so there’s plenty of space in the pan. Fry each piece until it turns crispy and golden, flipping as needed. This should take about a couple of minutes per side.
06 - Once cooked, move the tortellini to a plate lined with paper towels. Toss on some extra Parmesan while they’re hot, if you’re feeling fancy.
07 - Serve the freshly fried tortellini on a plate with a warm side of marinara sauce for dipping. They taste best while hot and crunchy, so dig in!

# Notes:

01 - These crunchy snacks are a hit at gatherings. They’ll vanish from the table in no time!
02 - Keep the oil at the right temp as you fry each batch for consistent crispiness.
03 - You can coat the tortellini ahead of time and chill them in the fridge for a couple of hours before cooking.

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