Parmesan Crusted Tortellini Bites (Print Version)
# Ingredients:
→ Tortellini Bites
01 -
255 g chilled three-cheese tortellini
02 -
65 g Panko-style breadcrumbs
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2 teaspoons freshly chopped parsley
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65 g plain flour
05 -
2 big eggs, whisked
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20 g finely shredded Parmesan cheese
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120 ml heated marinara for dipping
08 -
0.25 teaspoon crushed red chili flakes, toss in if you want some heat
09 -
1.42 L canola oil, just what you need to deep fry
# Instructions:
01 -
Grab a bowl and toss in your Panko, Parmesan, parsley, and those chili flakes. Give it all a good mix so everything's spread out.
02 -
Boil your tortellini, but pull them out a minute before the box says they’ll be done. Pop them in a colander so all the water’s gone.
03 -
Drop the drained tortellini in flour so they're coated everywhere. Shake off any extra flour.
04 -
Take each floury piece, dunk it in egg, then coat with your breadcrumb mix. Press gently so the crumbs really stick.
05 -
Fill your Dutch oven with a good 2.5 to 5 cm of canola oil. Crank up the heat till it hits 190°C (375°F).
06 -
Add a handful of tortellini at a time to the hot oil. Let them sizzle for around 5 minutes each side, flipping once so they all turn crispy and golden. Keep your oil hot between rounds.
07 -
Lay the fried bites on paper towels, give them a little pat to soak up oil. Pile them on a plate and bring out the warm marinara for dunking.
# Notes:
01 -
Want to skip the fryer? Just bake these bites at 190°C for 15 to 20 minutes on a preheated, greased tray.
02 -
Chilled tortellini work best for the coating to stick and stay crispy.