Description
Savory parmesan crusted tortellini bites combine classic Italian flavors with crispy appetizer perfection. Cheese-filled pasta gets golden and crunchy, creating irresistible party snacks you cannot stop eating.
Ingredients
Scale
- 48 fl oz (1.4 L) canola oil
- 9 oz (255 g) refrigerated three cheese tortellini
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese, finely grated
- 2 tsps parsley, finely chopped
- ¼ tsp red pepper flakes (optional)
- ½ cup marinara sauce
Instructions
- Coating Preparation: Thoroughly blend Panko breadcrumbs, Parmesan, parsley, and red pepper flakes in a wide mixing bowl, ensuring uniform distribution of ingredients.
- Pasta Preparation: Cook tortellini in rapidly boiling water until slightly underdone, drain completely, and meticulously pat dry with kitchen towels to remove excess moisture.
- Flour Coating: Delicately dust each tortellini piece with a fine flour layer, guaranteeing complete coverage to enhance coating adhesion.
- Egg Dredging: Immerse floured tortellini in whisked eggs, ensuring comprehensive egg wash coverage for optimal breading.
- Breading Process: Gently roll egg-coated tortellini through seasoned breadcrumb mixture, pressing softly to create a uniform, crisp exterior that locks in pasta’s internal moisture.
- Oil Heating: Warm canola oil in a deep pot to exactly 375°F, using a cooking thermometer to confirm precise temperature for ideal frying conditions.
- Frying Technique: Gradually lower breaded tortellini into hot oil in controlled batches, maintaining consistent temperature and preventing overcrowding.
- Final Crisping: Fry tortellini for 3-4 minutes, rotating midway to achieve a consistently golden-brown, crispy exterior across all surfaces.
- Serving Preparation: Transfer fried tortellini onto paper towel-lined plates to eliminate excess oil, then serve immediately with warm marinara sauce for dipping.
Notes
- Precise Temperature Control: Use a cooking thermometer to maintain 375°F oil temperature, ensuring crispy exterior without burning.
- Flour Coating Technique: Dust tortellini completely with flour before egg wash to help breading stick perfectly and create a crunchier texture.
- Batch Frying Strategy: Fry in small portions to prevent oil temperature drop and ensure even, golden-brown crispiness on all sides.
- Moisture Preservation Tip: Pat tortellini dry thoroughly after boiling to prevent excess water interfering with breading and achieving optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg