Parmesan Crusted Tortellini Bites (Print Version)
# Ingredients:
→ Tortellini Bites
01 -
255 g refrigerated three cheese tortellini
02 -
1.42 L canola oil (sufficient for deep frying; use as needed)
03 -
65 g all-purpose flour
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2 large eggs, beaten
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65 g Panko breadcrumbs
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20 g Parmesan cheese, finely grated
07 -
2 teaspoons fresh parsley, finely chopped
08 -
0.25 teaspoon red pepper flakes (optional)
09 -
120 ml marinara sauce, warmed, for serving
# Instructions:
01 -
Combine Panko breadcrumbs, grated Parmesan, chopped parsley, and red pepper flakes in a mixing bowl until well blended.
02 -
Boil tortellini for one minute less than the package’s recommended al dente time. Drain thoroughly.
03 -
Coat the drained tortellini evenly with all-purpose flour, ensuring each piece is thoroughly dusted.
04 -
Submerge each floured tortellini in beaten eggs, then press into the seasoned breadcrumb mixture to adhere well on all sides.
05 -
In a deep Dutch oven, heat canola oil to 190°C (375°F), ensuring there is at least 2.5–5 cm oil depth for submersion.
06 -
Fry breaded tortellini in batches for approximately 5 minutes per side, turning once, until uniformly golden and crisp. Maintain oil temperature between batches.
07 -
Transfer fried tortellini to a plate lined with paper towels and gently pat dry. Serve hot accompanied by warmed marinara sauce for dipping.
# Notes:
01 -
Tortellini can be baked at 190°C for 15–20 minutes on a greased, preheated baking tray as a lighter alternative to deep frying.
02 -
Use chilled tortellini for optimal breading adhesion and crispier results.