Description
Parmesan Crusted Tortellini Bites That Wow Every Palate
Ingredients
Scale
- 9 oz refrigerated three cheese tortellini
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- ¼ cup Parmesan cheese, finely grated
- 2 teaspoons parsley, finely chopped
- ¼ teaspoon red pepper flakes
- 48 oz canola oil
- ½ cup marinara sauce
Instructions
- In a shallow bowl, combine the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, and optional red pepper flakes.
- Bring a pot of salted water to a boil, then cook the refrigerated three cheese tortellini for about 3-4 minutes, until just shy of al dente.
- Generously coat each tortellini with all-purpose flour.
- Dip each floured tortellini into the beaten eggs, letting excess drip off.
- Roll the egg-coated tortellini in the breadcrumb mixture, pressing lightly for an even layer.
- In a Dutch oven, heat the canola oil to 375°F (190°C).
- Drop a small piece of tortellini into the oil; if it sizzles, the oil is ready.
- Carefully place the tortellini in the hot oil, cooking for about 5 minutes on each side until golden brown.
- Use a slotted spoon to transfer the fried tortellini to a paper towel-lined plate. Serve warm with marinara sauce.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 100 mg
Keywords: Parmesan Crusted Tortellini Bites