Description
Parmesan crusted tortellini bites offer a crispy Italian-inspired appetizer perfect for gatherings. Cheese-filled pasta pockets get a golden crunch when coated in seasoned parmesan, delivering irresistible flavor you cannot resist sampling.
Ingredients
Scale
Main Ingredients:
- 9 ounces (255 grams) refrigerated three cheese tortellini
- 48 ounces (1.4 liters) canola oil
- 2 large eggs
- 1 cup Panko breadcrumbs
- ½ cup all-purpose flour
Cheese and Seasonings:
- ¼ cup Parmesan cheese, finely grated
- 2 teaspoons parsley, finely chopped
- ¼ teaspoon red pepper flakes (optional)
Dipping Sauce:
- ½ cup marinara sauce
Instructions
- Create a seasoned coating by combining Panko breadcrumbs, grated Parmesan, chopped parsley, and optional red pepper flakes in a spacious mixing bowl, ensuring all ingredients are evenly distributed.
- Cook tortellini in boiling water until slightly undercooked, approximately 1 minute less than package instructions. Carefully drain pasta and thoroughly pat dry with clean kitchen towels.
- Gently dust each tortellini piece with a light layer of flour, ensuring complete and even coverage to help the coating adhere properly.
- Submerge floured tortellini into whisked eggs, making certain each piece is fully coated with the egg wash.
- Roll egg-drenched tortellini through the prepared breadcrumb mixture, pressing delicately to create a uniform, crisp exterior that will seal in the pasta’s moisture.
- Heat canola oil in a deep pot to precisely 375°F, verifying temperature with a cooking thermometer to guarantee optimal frying conditions.
- Carefully lower breaded tortellini into hot oil in small batches, preventing overcrowding and maintaining consistent oil temperature.
- Fry tortellini for approximately 3-4 minutes, rotating midway to achieve a uniform golden-brown color and crispy texture on all sides.
- Transfer fried tortellini onto paper towel-lined plates to absorb excess oil and maintain crispiness.
- Serve immediately alongside warm marinara sauce for dipping, creating a delightful appetizer perfect for sharing.
Notes
- Partially cook tortellini to prevent overcooking during frying, ensuring a perfect al dente texture with a crispy exterior.
- Create a flavorful breadcrumb coating by mixing Panko, Parmesan, parsley, and optional red pepper flakes for extra zest.
- Use a candy or deep-fry thermometer to maintain precise oil temperature, crucial for achieving golden-brown, crispy bites without burning.
- Pat tortellini completely dry after cooking to help flour and breadcrumb coating adhere better and create a crunchier shell.
- Work in small batches while frying to maintain consistent oil temperature and prevent overcrowding, which can lead to soggy results.
- Drain fried tortellini on paper towels to remove excess oil and keep the appetizer light and crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg