Parmesan Crusted Tortellini Bites
These Fried Tortellini Bites are surrounded by a crispy Parmesan Crust and make a fantastic appetizer with some warm marinara sauce for dipping!
Servings: 6
Calories: 377kcal
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!
Notes
Baking Instructions
- Preheat your oven to 375° and place a greased baking sheet in the heated oven for 5 minutes.
- Remove the baking sheet from the oven and place the breaded tortellini on top. Lightly spread with cooking spray.
- Bake for 15-20 minutes, until they're crisp and begin to toast and brown.
- Remove from the oven and serve with warm marinara!
Nutrition
Calories: 377kcal | Carbohydrates: 34g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Potassium: 118mg | Fiber: 2g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 1.4mg | Calcium: 139mg | Iron: 2.6mg