About the Recipe
This fried tortellini is definitely one of my favorite appetizers to date. (And the quickest to disappear at a party, might I add.)
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
Preparation
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! Recipe and Photo Credit: Parmesan Crusted Tortellini Bites - The Cozy Cook