Parmesan Crusted Tortellini Bites

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)

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Instructions

1. Prepare Panko Mixture: In a shallow bowl, combine Panko breadcrumbs, Parmesan cheese, parsley, and red pepper flakes. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fry Tortellini: Fry the tortellini in batches for about 5 minutes, flipping halfway through, until golden brown on all sides.
7. 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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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.

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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.

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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.

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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.

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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.