Crispy Parmesan Crusted Tortellini Bites are the ultimate appetizer or snack! These golden, cheesy bites are coated in a flavorful Panko-Parmesan mixture and fried to perfection. Serve with warm marinara sauce for dipping and watch them disappear at parties, game days, or family dinners.

Ingredients
- 9 oz. refrigerated three-cheese tortellini (see notes for preferred brand)
- 48 oz. canola oil (approximately 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 red pepper flakes (optional)
- ½ cup marinara sauce, warmed (for serving)
Instructions
- Prepare Panko Mixture: In a shallow bowl, combine Panko breadcrumbs, Parmesan cheese, parsley, and red pepper flakes. Set aside.
- Cook Tortellini: Bring a pot of salted water to a boil. Cook the tortellini for one minute less than the package instructions for al dente. Drain thoroughly.
- Coat Tortellini: Generously coat the cooked tortellini in flour. Dip each piece into the beaten eggs, ensuring full coverage. Finally, coat with the prepared Panko mixture, pressing gently to adhere.
- Heat Oil: In a Dutch oven or heavy-bottomed pot, heat canola oil to 375°F. Ensure there is enough oil to submerge the tortellini by 1-2 inches.
- Test Oil Temperature: Test the oil by dropping in a piece of tortellini. It should begin frying immediately but not burn. Adjust the heat as needed.
- Fry Tortellini: Fry the tortellini in batches for about 5 minutes, flipping halfway through, until golden brown on all sides.
- Drain and Serve: Transfer the fried tortellini to a plate lined with paper towels to absorb excess oil. Serve warm with marinara sauce for dipping.
Why You’ll Love This Recipe
- Crispy and Cheesy: The crunchy Panko-Parmesan coating pairs perfectly with the tender, cheesy tortellini.
- Crowd-Pleaser: These bite-sized snacks are ideal for parties, game days, or casual get-togethers.
- Quick and Easy: Simple ingredients and straightforward steps make this a go-to recipe.
- Dippable Delight: The marinara sauce adds a tangy, flavorful finishing touch.

Tips
- Oil Temperature Matters: Use a thermometer to maintain 375°F for consistent frying results.
- Don’t Overcrowd: Fry in small batches to prevent the oil temperature from dropping.
- Double Coat for Extra Crunch: For an even crispier bite, repeat the egg and Panko coating process.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and enhances flavor.
Variations and Substitutions
- Cheese Variety: Swap three-cheese tortellini for spinach or mushroom-filled tortellini.
- Spice It Up: Add more red pepper flakes or a pinch of cayenne to the breadcrumb mixture for extra heat.
- Gluten-Free: Use gluten-free breadcrumbs and flour to make this recipe suitable for gluten-free diets.
- Sauce Alternatives: Serve with Alfredo, pesto, or garlic butter for a twist.
FAQs
Can I use frozen tortellini?
Yes, thaw the tortellini completely before cooking to ensure even frying.
Can I bake or air fry these?
Yes! To bake, place the coated tortellini on a greased baking sheet and bake at 400°F for 15-20 minutes, flipping halfway. For air frying, cook at 375°F for 8-10 minutes, shaking the basket halfway.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
Can I make these ahead of time?
Yes, coat the tortellini in advance and refrigerate for up to 24 hours before frying.
Serving and Suggestions
- Perfect Pairings: Serve with marinara, ranch, or your favorite dipping sauce.
- Party Platter: Include other finger foods like mozzarella sticks, stuffed mushrooms, or garlic knots.
- Beverage Ideas: Pair with a crisp white wine, sparkling water, or a light beer.
- Occasions: Great for game days, potlucks, or as an appetizer for Italian-themed dinners.
Parmesan Crusted Tortellini Bites
6
servings30
minutes15
minutesIngredients
9 oz. refrigerated three-cheese tortellini (see notes for preferred brand)
48 oz. canola oil (approximately 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 red pepper flakes (optional)
½ cup marinara sauce, warmed (for serving)
Directions
- Prepare Panko Mixture: In a shallow bowl, combine Panko breadcrumbs, Parmesan cheese, parsley, and red pepper flakes. Set aside.
- Cook Tortellini: Bring a pot of salted water to a boil. Cook the tortellini for one minute less than the package instructions for al dente. Drain thoroughly.
- Coat Tortellini: Generously coat the cooked tortellini in flour. Dip each piece into the beaten eggs, ensuring full coverage. Finally, coat with the prepared Panko mixture, pressing gently to adhere.
- Heat Oil: In a Dutch oven or heavy-bottomed pot, heat canola oil to 375°F. Ensure there is enough oil to submerge the tortellini by 1-2 inches.
- Test Oil Temperature: Test the oil by dropping in a piece of tortellini. It should begin frying immediately but not burn. Adjust the heat as needed.
- Fry Tortellini: Fry the tortellini in batches for about 5 minutes, flipping halfway through, until golden brown on all sides.
- Drain and Serve: Transfer the fried tortellini to a plate lined with paper towels to absorb excess oil. Serve warm with marinara sauce for dipping.

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