thai tortellini fritters

(4)
Blue Ribbon Recipe by
loanne chiu
fort worth, TX

This unusual recipe is easy to make with commonly available ingredients, yet people are surprised and intrigued when they eat it for the first time. Many believe that these are fried shrimp and are amazed that they are tortellinis! This is an appetizer that kids and grown-ups, as well as vegetarians, will enjoy.

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Blue Ribbon Recipe

These tortellini fritters are a great appetizer! We used cheese tortellini, but feel free to get even more creative. Outside, the fritters are crispy; inside, they are soft and pillowy. Oh, and did we mention that dipping sauce is nothing short of divine? Creamy, tangy, sweet, and spicy, it is.

— The Test Kitchen @kitchencrew
(4)
yield 12 serving(s)
prep time 2 Hr 30 Min
cook time 15 Min
method Stove Top

Ingredients For thai tortellini fritters

  • 9 oz
    refrigerated three cheese tortellini
  • 8 Tbsp
    Thai sweet chili sauce, divided
  • 1 1/2 c
    mayonnaise, divided
  • 2 lg
    eggs
  • 1 1/2 c
    Panko bread crumbs
  • 1 tsp
    salt or to taste
  • 1 c
    unsweetened, dried grated coconut
  • 1/4 c
    self-rising flour
  • 3 c
    corn oil, for frying
  • 1 lg
    lime, zested
  • 2 Tbsp
    fresh lime juice
  • 1/2 tsp
    Asian chili garlic paste, or to taste
  • fresh cilantro sprigs, for garnish

How To Make thai tortellini fritters

  • Cook the tortellini.
    1
    Cook tortellini according to package directions.
  • Drain and cool.
    2
    Drain and cool.
  • Combine Thai sweet chili sauce, mayonnaise, and eggs in a bowl.
    3
    While the tortellini are cooking, set up a breading station. Whisk 2 tablespoons Thai sweet chili sauce with 1 cup mayonnaise and eggs in a wide pasta bowl.
  • Combine Panko crumbs, salt, and coconut.
    4
    In an 11-inch pie pan, mix Panko, coconut, and salt.
  • Toss tortellini in flour.
    5
    Toss tortellini with flour first.
  • Mix tortellini in the mayo/egg mixture and let sit.
    6
    Mix tortellini gently with egg/mayo mixture in the pasta bowl and let stand 10 minutes.
  • Roll tortellini in the Panko.
    7
    Take out a few tortellini at a time and roll in Panko.
  • Place tortellini on a lined baking sheet.
    8
    Line a 9 x 14-inch cookie sheet with parchment paper and place tortellini on the baking pan.
  • Chill 1 - 2 hours.
    9
    Chill at least 1-2 hours.
  • Heat oil in a wok.
    10
    Pour oil into a wok. Heat to 375 degrees F.
  • Fry tortellini in batches.
    11
    Fry tortellini in small batches until golden brown. (They brown in less than 1/2 minute).
  • Drain on paper towels.
    12
    Drain on paper towels. Serve hot with dip. Garnish with cilantro.
  • Combine sweet chili sauce, mayonnaise, lime juice and zest, and garlic chili paste for the sauce.
    13
    To make the dip, mix the remaining Thai sweet chili sauce and mayonnaise with lime juice, lime zest, and garlic chili paste. Adjust salt and degree of heat to taste.
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