Description
Golden and crispy Parmesan Tortellini Bites make a perfect appetizer or snack. Tender cheese tortellini are coated in a flavorful breadcrumb mixture mixed with Parmesan and spices, then pan-fried to a crunchy finish. Served with a marinara dipping sauce and fresh parsley, these bites are easy to prepare and packed with savory Italian flavors.
Ingredients
Scale
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, plus more for serving
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup neutral oil (such as vegetable or canola oil)
- 1 Tbsp chopped fresh parsley
- 1/2 cup store-bought or homemade marinara or pizza sauce
Instructions
- Cook the Tortellini: In a large pot of boiling salted water, cook the fresh or frozen cheese tortellini, stirring occasionally, until al dente according to the package directions. Drain the tortellini and transfer them to a wire rack set in a baking sheet to let them dry slightly.
- Prepare Coating Stations: Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl until fully blended. In a third shallow bowl, whisk together the bread crumbs, 1/2 cup shredded Parmesan, garlic powder, onion powder, and a pinch of kosher salt until well combined.
- Coat the Tortellini: Dredge each tortellini first in the flour, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, gently coat the tortellini in the breadcrumb mixture, pressing lightly to help the coating adhere. Place the coated tortellini back onto the wire rack.
- Fry the Tortellini: In a large, high-sided skillet over medium-high heat, heat the neutral oil until shimmering. Working in batches to avoid overcrowding, fry the tortellini, turning halfway through, until golden brown and crispy on all sides, about 1 minute per side. Use a slotted spoon or tongs to transfer the cooked tortellini back onto the wire rack. Immediately season with salt while still hot.
- Serve: Transfer the crispy tortellini bites to a serving platter. Sprinkle with chopped fresh parsley and additional Parmesan cheese. Serve with the marinara or pizza sauce alongside for dipping.
Notes
- If using frozen tortellini, ensure they are fully thawed but keep them chilled until cooking to prevent sticking.
- Use a neutral oil with a high smoke point for frying to achieve crispiness without burning.
- The wire rack allows excess oil to drain and keeps the tortellini crispy.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- These bites are best enjoyed immediately while hot and crispy but can be kept warm in a low oven for a short period.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
