Thai Tortellini Fritters
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- 9 oz
- refrigerated three cheese tortellinis
- 1/4 c
- self rising flour
- 8 Tbsp
- thai sweet chili sauce, divided
- 1 1/2 c
- mayonnaise, divided
- 2 large
- 1 1/2 c
- panko breadcrumbs
- 1 c
- unsweetened, dried grated coconut
- 1 tsp
- salt or to taste
- 3 c
- corn oil for frying
- 2 Tbsp
- fresh lime juice +grated lime zest from 1 lime
- 1/2 tsp
- asian chili garlic paste or to taste
- fresh cilantro sprigs for garnish
1Cook tortellini according to package directions; drain and cool.
2While tortellini is cooking, set up breading station. Whisk 2 tablespoon Thai sweet chili sauce with 1 cup mayonnaise and eggs in a wide pasta bowl.
3In an 11- inch pie pan mix panko, coconut and salt.
4Toss tortellini with flour first. Mix tortellini gently with egg/mayo mixture in the pasta bowl, and let stand 10 minutes. Take out a few tortellini at a time and roll in panko. Line a 9 x 14 inch cookie sheet with parchment paper and place tortellinis on baking pan. Chill at least 1-2 hours.
5Pour oil into a wok. Heat to 375°. Fry tortellini, in small batches, until golden brown. (They brown in less than 1/2 minute). Drain on paper towels. Serve hot with dip. Garnish with cilantro.
6To make dip:
Mix remaining Thai sweet chili sauce and mayonnaise with lime juice and garlic chili paste. Adjust salt and degree of heat to taste.