Thai Tortellini Fritters

Name: Thai Tortellini Fritters
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8-12
Cuisine: Thai
Ingredients: 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 eggs; 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

By loanne chiu
@loannechiu

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

Blue Ribbon Recipe

This is such a great appetizer! We used cheese tortellini, but feel free to get even more creative. Oh, and did we mention that the dipping sauce is nothing short of divine?! It is. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

40 Comments

Serves:

8-12

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

eggs
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
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How to Make Thai Tortellini Fritters

Step-by-Step

Cook tortellini according to package directions; drain and cool.
While 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.
In an 11- inch pie pan mix panko, coconut and salt.
Toss 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.
Pour 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.
To 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.