thai tortellini fritters

Name: Thai Tortellini Fritters
Prep time: 2 h 30 min
Cook time: 15 min
Yield: 12
Cuisine: Thai
Ingredients: 9 ounce(s) refrigerated three cheese tortellini; 8 tablespoon(s) Thai sweet chili sauce, divided; 1 1/2 cup(s) mayonnaise, divided; 2 large eggs; 1 1/2 cup(s) Panko bread crumbs; 1 teaspoon(s) salt or to taste; 1 cup(s) unsweetened, dried grated coconut; 1/4 cup(s) self-rising flour; 3 cup(s) corn oil, for frying; 1 large lime, zested; 2 tablespoon(s) fresh lime juice; 1/2 teaspoon(s) Asian chili garlic paste, or to taste; - fresh cilantro sprigs, for garnish

(4 RATINGS)

3.65K Pinches 16 Photos

loanne chiu

fort worth, TX

Updated on Jun 13, 2025

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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A platter of Thai Tortellini Fritters with a sweet chili dipping sauce.

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

prep time 2 Hr 30 Min

cook time 15 Min

method Stove Top

yield 12 serving(s)

Ingredients

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

How To Make thai tortellini fritters

Step 1

Cook tortellini according to package directions.

Step 2

Drain and cool.
Step 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.
Step 4

In an 11-inch pie pan, mix Panko, coconut, and salt.
Step 5

Toss tortellini with flour first.
Step 6

Mix tortellini gently with egg/mayo mixture in the pasta bowl and let stand 10 minutes.
Step 7

Take out a few tortellini at a time and roll in Panko.
Step 8

Line a 9 x 14-inch cookie sheet with parchment paper and place tortellini on the baking pan.
Step 9

Chill at least 1-2 hours.
Step 10

Pour oil into a wok. Heat to 375 degrees F.
Step 11

Fry tortellini in small batches until golden brown. (They brown in less than 1/2 minute).
Step 12

Drain on paper towels. Serve hot with dip. Garnish with cilantro.
Step 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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