I’ve always gone with Panko breadcrumbs for the breading because it really gives it that golden color and it has the most texture and crunch. I also love mixing grated Parmesan and parsley into the breading for added flavor!
The recipe itself is very easy, but throw a good show on the TV before you start the breading process, because that can become a little time-consuming since there so many itty bitty pieces to coat (3 times each: flour/egg/breadcrumbs.) My husband happened to text me a couple of funny YouTube clips during my breading process which was perfect
Parmesan Crusted Tortellini Bites Recipe
Cheese filled tortellini that’s fried to golden perfection and dipped in warm marinara sauce.
Ingredients
- 9 oz. refrigerated three cheese tortellini see notes for my preferred brand
- 48 oz. Canola oil (6 cups)
- 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 of red pepper flakes (optional)
- ½ cup marinara sauce
Instructions
- Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
- Cook the tortellini until it’s 1 minute before it’s al-dente. Drain, and coat generously with flour.
- Dip each tortellini into the beaten eggs, and then into the panko mixture.
- Heat the oil in a dutch oven to 375 degrees. You may not need to use all of the canola oil but ensure that the tortellini is covered by an inch or two.
- If you’re unsure if the oil is the right temperature, put a test piece of tortellini in the oil and ensure that it begins to fry almost immediately, but not too intensely. Cook the tortellini pieces for about 5 minutes on each side, until golden brown. You may have to do this in batches.
- Place on a paper towel, pat dry, and serve with warm marinara sauce!
Recipe Adapted : Parmesan Crusted Tortellini Bites @ thecozycook
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