Real Recipes From Real Home Cooks ®

thai tortellini fritters

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

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 @kitchencrew
(4 ratings)
yield 8 -12
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For thai tortellini fritters

  • 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 lg
  • 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

How To Make thai tortellini fritters

  • 1
    Cook tortellini according to package directions; drain and cool.
  • 2
    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.
  • 3
    In an 11- inch pie pan mix panko, coconut and salt.
  • 4
    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.
  • 5
    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.
  • 6
    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.