Description

These Parmesan Tortellini Bites are crispy, golden nuggets of cheese-filled pasta, perfect for a delicious appetizer or snack. Fresh or frozen tortellini are cooked al dente, then coated in a seasoned breadcrumb and Parmesan mixture before being pan-fried to a crispy perfection. Served with fresh parsley, extra Parmesan, and marinara sauce for dipping, they make a crowd-pleasing bite-sized treat.

Ingredients

Units Scale

For the Tortellini Bites:

1 (12-oz.) bag fresh or frozen cheese tortellini
Kosher salt, for boiling water and seasoning
1/2 cup all-purpose flour
2 large eggs
1/2 cup plain bread crumbs
1/2 cup shredded Parmesan cheese, plus more for serving
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup neutral oil (such as vegetable or canola oil), for frying

For Serving:

1 tablespoon chopped fresh parsley
1/2 cup store-bought or homemade marinara or pizza sauce

Cook Mode Prevent your screen from going dark

Instructions

Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package directions until al dente, stirring occasionally to prevent sticking. Drain well, then transfer the tortellini to a wire rack set over a baking sheet to allow any excess moisture to drain.
Prepare Coating Bowls: Place the flour in a shallow bowl. In a second shallow bowl, beat the eggs until fully blended. In a third shallow bowl, whisk together the bread crumbs, 1/2 cup Parmesan, garlic powder, onion powder, and a pinch of salt to evenly combine the seasonings.
Coat the Tortellini: Working with one tortellini at a time, dredge it in the flour to coat lightly, then dip into the beaten egg, shaking off any excess. Next, gently coat it in the breadcrumb mixture, pressing lightly to ensure the coating adheres well. Place the coated tortellini back on the wire rack.
Fry Until Crispy: In a large, high-sided skillet over medium-high heat, heat the neutral oil until shimmering but not smoking. Fry the tortellini in batches to avoid overcrowding, turning them halfway through, until each side is golden brown and crispy, about 1 minute per side. Transfer the fried tortellini back to the wire rack and season immediately with a pinch of salt.
Serve: Arrange the crispy tortellini bites on a serving platter. Sprinkle with chopped fresh parsley and additional Parmesan cheese. Serve alongside marinara or pizza sauce for dipping.

Notes

Make sure the tortellini is well-drained and dry before coating to help the breading stick better and avoid sogginess.
You can use either fresh or frozen tortellini; just adjust the cooking time according to package instructions.
For a crispier bite, double dip the tortellini in the egg and breadcrumb mixture before frying.
Use a neutral oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
If preferred, baked tortellini bites can be made by baking coated tortellini at 400°F (200°C) for about 15-20 minutes, turning halfway, though frying yields crispier results.
Store any leftovers in an airtight container and reheat in an air fryer or oven to maintain crispiness.

Nutrition

Serving Size: About 1/6 of the recipe
Calories: 320 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1.5 g
Protein: 11 g
Cholesterol: 75 mg