Description
Crispy on the outside and tender on the inside, these Parmesan Tortellini Bites are a delicious appetizer or snack. Fresh or frozen cheese tortellini are boiled, then breaded with a flavorful mixture of Parmesan, garlic, and onion powders before being pan-fried to golden perfection. Served with a side of marinara or pizza sauce for dipping and garnished with fresh parsley and extra Parmesan, these bites are sure to be a crowd-pleaser at any gathering.
Ingredients
Units
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Main Ingredients
- Kosher salt, to taste
- 1 (12-oz.) bag fresh or frozen cheese tortellini
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup plain bread crumbs
- 1/2 cup shredded Parmesan cheese, plus more for serving
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup neutral oil (such as canola or vegetable oil)
- 1 tbsp chopped fresh parsley
- 1/2 cup store-bought or homemade marinara or pizza sauce
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the fresh or frozen cheese tortellini and cook, stirring occasionally, until they are al dente according to the package directions. Drain the tortellini and transfer them to a wire rack placed over a baking sheet to allow excess moisture to drain.
- Prepare the dredging stations: Place the flour in a shallow bowl. In a second shallow bowl, beat the eggs until well blended. In a third shallow bowl, combine the bread crumbs, shredded Parmesan, garlic powder, onion powder, and a pinch of kosher salt, mixing thoroughly.
- Coat the tortellini: Working with one tortellini at a time, first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated but not dripping. Finally, coat the tortellini with the bread crumb and Parmesan mixture, gently pressing to adhere the coating. Place the coated tortellini back on the wire rack.
- Fry the tortellini bites: Heat the neutral oil in a large, high-sided skillet over medium-high heat until shimmering. Fry the tortellini in batches to avoid overcrowding, cooking each side for about 1 minute or until golden brown and crispy. Use tongs to carefully turn them halfway through frying for even browning. After frying, return the bites to the wire rack and season immediately with salt.
- Serve: Transfer the fried tortellini bites onto a serving platter. Sprinkle chopped fresh parsley and additional Parmesan cheese over the top. Serve them warm with marinara or pizza sauce on the side for dipping.
Notes
- For best results, use fresh tortellini if available, but frozen works well too.
- Ensure the oil is hot enough before frying to achieve a crispy texture without absorbing too much oil.
- You can make this recipe ahead and keep the fried bites warm in a low oven (around 200°F) before serving.
- Customize the seasoning in the bread crumb mixture by adding red pepper flakes or Italian seasoning for extra flavor.
- If you want a lighter version, consider baking the coated tortellini bites at 400°F for 15-20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg
