Categories: Appetizers

Ingredients

• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

Directions

1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, combine Panko and Parmesan; set aside.
4. Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
5. Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.

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