Air Fryer Crispy Tortellini (Print Version)
Golden tortellini with parmesan panko coating, air-fried to crispy perfection and served with warm marinara.
# What You Need:
→ Main Components
01 - 10 oz refrigerated or frozen cheese tortellini
02 - 2 large eggs
03 - 1/4 cup milk
→ Breading Mixture
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp Italian seasoning
07 - 1/4 tsp garlic powder
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper
→ For Serving
10 - 1 cup marinara sauce, warmed
11 - Fresh basil leaves (optional)
# How To Make It:
01 - Preheat air fryer to 375°F for 3 minutes to ensure optimal cooking temperature.
02 - If using frozen tortellini, cook according to package directions until just tender; drain thoroughly and pat dry to remove excess moisture.
03 - In a shallow bowl, whisk together the eggs and milk until fully combined.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper; mix well.
05 - Dip each tortellini into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat evenly on all sides.
06 - Place coated tortellini in a single layer in the air fryer basket, ensuring pieces do not overlap; work in batches if necessary.
07 - Lightly spray tortellini with olive oil spray; air fry for 7-9 minutes, shaking the basket halfway through cooking, until golden brown and crispy.
08 - Transfer to a serving platter and serve hot with warmed marinara sauce for dipping; garnish with fresh basil leaves if desired.
# Handy Tips:
01 -
- The crunch is absolutely insane, like tiny pillows of fried heaven without all the oil mess
- They come together faster than delivery arrives and cost a fraction of takeout
02 -
- Crowding the basket will make them steam instead of crisp, so resist the urge to cram them all in at once
- Letting them cool for even 60 seconds makes the difference between molten cheese burns and perfect bites
03 -
- Squeeze excess moisture from cooked tortellini with paper towels before breading for the crunchiest result
- Use one hand for wet dipping and one for dry coating to keep your fingers from becoming a breaded mess