Ingredients
Equipment
Method
Cook the tortellini
- Bring the water and salt to a boil in a large pot.
- Add the tortellini and cook according to the package directions until al dente.
- Drain the tortellini and spread it in a single layer on a paper-towel-lined baking sheet.
- Cool completely, about 15 minutes, then pat dry.
Bread the tortellini
- Put the flour in a shallow bowl.
- Whisk the eggs with the water in a second bowl.
- Combine the breadcrumbs, panko, and Parmesan in a third bowl.
- Coat each tortellini in flour, dip it in the egg mixture, then press it into the breadcrumb mixture until covered.
Warm the dip
- Transfer the marinara to a microwave-safe bowl and microwave for 2 to 3 minutes, stirring every minute, until steaming.
Fry and serve
- Heat the vegetable oil in a 12-inch skillet over medium heat to 350°F, checking with a thermometer.
- Fry the tortellini in batches, turning once, for 1 to 2 minutes per side until golden brown.
- Transfer the tortellini to a paper-towel-lined plate and serve hot with the marinara.
Notes
Pat the tortellini thoroughly dry before breading so the coating adheres well. Refrigerate leftovers for up to 3 days; freezing is not recommended because the fried coating can lose its crispness. For a gluten-free option, use gluten-free flour, breadcrumbs, and tortellini.