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PARMESAN TORTELLINI BITES

12/27/2016, 11 a.m.
SERVINGS: 6 INGREDIENTS: 1 (9-ounce) package refrigerated three cheese tortellini 1/2 cup vegetable oil 1 cup Panko breadcrumb 1/4 cup ...

SERVINGS: 6

INGREDIENTS:

1 (9-ounce) package refrigerated three cheese tortellini

1/2 cup vegetable oil

1 cup Panko breadcrumb

1/4 cup freshly grated Parmesan

1/2 cup all-purpose flour

2 large eggs, beaten

1/2 cup marinara sauce

DIRECTIONS:

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine Panko and Parmesan; set aside.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.