Parmesan Tortellini Bites
Crisp, crunchy, parmesan-loaded tortellini bites – so good, you won’t be able to stop eating these!
So we’re just about to head into October and we cannot be more excited about Halloween.
Mainly, because of this.
I even bought this costume in the summer because I just couldn’t wait until now.
I almost wish I could dress him in this every day, but that would be too mean. He could barely sit still in this costume for about 30 seconds.
And now I’m craving a hot dog on a delicate brioche bun. Mmmmm. Oh well, these tortellini bites will have to do.
Crisp, crunchy, parmesan-loaded fried tortellini. Perfectly bite-sized and so addicting.
Now these only go well with fresh tortellini. I do not recommend using the dry pasta as it will become a very big mess.
And be sure to have extra freshly grated Parmesan on the side – you’ll want to sprinkle that everywhere before devouring every last one of these!
Crisp, crunchy, parmesan-loaded tortellini bites - so good, you won't be able to stop eating these!
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1/2 cup vegetable oil
- 1 cup Panko*
- 1/4 cup freshly grated Parmesan
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup marinara sauce
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.