Cook the Tortellini:

1. Boil the Tortellini: Bring a large pot of salted water to a boil. Add the frozen tortellini and cook according to package instructions, usually around 3-4 minutes. Once they float to the top, they’re done.
2. Drain and Dry: Drain the cooked tortellini and place them on a paper towel-lined plate to remove excess moisture. Let them cool slightly.

Prepare the Breading:

3. Set Up Breading Stations: In one shallow bowl, place the all-purpose flour. In another shallow bowl, beat the eggs. In a third shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
4. Coat the Tortellini: First, dip each cooked tortellini in the flour, making sure it’s lightly coated. Then, dip it in the egg wash, followed by the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to the tortellini.

Fry the Tortellini:

5. Heat the Oil: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil should reach around 350°F for optimal frying.
6. Fry the Tortellini: Working in batches, fry the breaded tortellini for 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

Serve:

7. Garnish and Serve: Once all the tortellini are fried, sprinkle them with freshly chopped parsley for a pop of color and a fresh flavor. Serve immediately with your favorite dipping sauces.