Thai Tortellini Fritters

By margiekyle

Ingredients

• 9 ounces refrigerated three cheese tortellinis
• 1/4 cup self rising flour
• 8 teaspoons thai sweet chili sauce, divided
• 1 1/2 cups mayonnaise, divided
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup unsweetened, dried grated coconut
• 1 teaspoon salt or to taste
• 3 cups corn oil for frying
• 2 tablespoons fresh lime juice +grated lime zest from 1 lime
• 1/2 teaspoon asian chili garlic paste or to taste
• fresh cilantro sprigs for garnish

Details

Servings 8
Preparation time 30mins
Cooking time 45mins
Adapted from justapinch.com

Preparation

Step 1

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.