Parmesan Tortellini Bites
These crispy Parmesan Tortellini Bites turn cheese-filled tortellini into a golden, crunchy appetizer. Tortellini are coated in seasoned breadcrumbs and Parmesan, then baked or fried and served hot with your favorite dipping sauce.
Equipment
- large pot
- three shallow bowls For flour, eggs, and breadcrumb mixture.
- baking tray For the oven-baked option.
- parchment paper For lining the baking tray.
- Frying pan For the frying option.
- paper towels For draining fried tortellini.
Ingredients
- 250 g cheese tortellini (about 9 oz; fresh or refrigerated)
- 1 cup grated Parmesan cheese (100 g)
- 1 cup breadcrumbs (120 g; preferably panko for crispiness)
- 2 large eggs
- ½ cup all-purpose flour (60 g)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking oil spray or 2–3 tablespoons olive oil for baking
- Marinara sauce, optional for serving
- Garlic aioli, optional for serving
- Ranch dip, optional for serving
Instructions
- Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and let them cool slightly so they’re easier to handle.
- Prepare three bowls: add flour to the first, beat the eggs in the second, and mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper in the third.
- Dip each tortellini into the flour, then into the egg, and finally coat well in the breadcrumb mixture. Press lightly so the coating sticks.
- Preheat oven to 200°C (400°F). Place coated tortellini on a lined baking tray. Lightly spray or drizzle with oil. Bake for 15–20 minutes, flipping halfway, until golden and crispy.
- Heat oil in a pan over medium heat. Fry tortellini bites for 2–3 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
Use panko breadcrumbs for extra crispiness. For a lighter option, bake the coated tortellini at 400°F (200°C). For an extra-crispy version, fry them in oil until golden brown. Serve with marinara sauce, garlic aioli, or ranch dip.