Parmesan Crusted Tortellini Bites
Crispy on the outside, tender and cheesy on the inside – these golden bites of perfection combine the comfort of pasta with an irresistible crunchy coating that will have your guests reaching for seconds (and thirds).
Equipment
- Thermometer
- Heavy-bottomed pot
- Slotted Spoon
- Shallow bowls
Ingredients
Tortellini Base
- 20 oz refrigerated cheese tortellini
Breading Mixture
- 2 large eggs beaten
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 cup Italian-style breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying and Serving
- vegetable oil for frying
- marinara sauce for dipping
Instructions
- Cook the tortellini according to package instructions, but reduce the cooking time by 1 minute to keep them slightly firmer than al dente. Drain thoroughly and spread on a paper towel-lined baking sheet to cool completely and remove excess moisture.
- Create your breading station: In the first shallow bowl, add flour seasoned with a pinch of salt and pepper. In the second bowl, whisk together beaten eggs and milk. In the third bowl, mix breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
- Working in small batches of 8-10 pieces, dredge the cooled tortellini in flour, shaking off any excess. Dip in egg mixture, allowing extra to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure even coverage. Place breaded tortellini on a clean baking sheet.
- Place the breaded tortellini in the refrigerator for 15-20 minutes to allow the coating to set and adhere better to the pasta.
- Fill a large, heavy-bottomed pot with 2 inches of vegetable oil and heat to 350°F. Carefully add tortellini in small batches, frying for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pot.
- Remove fried tortellini with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil. While still hot, sprinkle with a little extra grated Parmesan and a pinch of salt.
- Serve warm with marinara sauce for dipping.
Notes
Substitution Options:
- Swap cheese tortellini for spinach or meat-filled varieties
- Use panko breadcrumbs instead of Italian-style for extra crispiness
- Replace Parmesan with Romano or Asiago cheese
- For a gluten-free version, use gluten-free tortellini and rice flour Make-Ahead Option:
Bread the tortellini up to 4 hours in advance and refrigerate until ready to fry Healthier Alternatives:
- Air fry at 375°F for 10-12 minutes instead of deep frying
- Use whole wheat tortellini for added fiber
- Bake at 425°F for 15-18 minutes on a parchment-lined baking sheet
- Swap cheese tortellini for spinach or meat-filled varieties
- Use panko breadcrumbs instead of Italian-style for extra crispiness
- Replace Parmesan with Romano or Asiago cheese
- For a gluten-free version, use gluten-free tortellini and rice flour Make-Ahead Option:
Bread the tortellini up to 4 hours in advance and refrigerate until ready to fry Healthier Alternatives:
- Air fry at 375°F for 10-12 minutes instead of deep frying
- Use whole wheat tortellini for added fiber
- Bake at 425°F for 15-18 minutes on a parchment-lined baking sheet
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 14gFat: 16gSaturated Fat: 6gSodium: 580mgFiber: 2g
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