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Ready-made cheese tortellini becomes amazing finger food when dipped in seasoned crumbs and fried to a golden crunch. These parmesan-coated tortellini bites give you that wow factor with their crunchy outside and soft, cheesy inside that'll have everyone grabbing seconds. The mix of Italian seasonings, nutty parmesan, and gooey cheese filling makes these snacks total crowd-pleasers for any party.
I came up with these addictive little bites when I was playing around in the kitchen before having some neighbors over. I tried a bunch of different coatings, but this combo of herby panko and parmesan made the perfect crispy shell around the soft tortellini. My friends ate the whole batch in like five minutes, begged for the recipe, and told me to make twice as many next time.
Key Ingredients
- Tortellini: They're the star of the show—grab cheese-filled ones for a classic taste or try different fillings if you want to mix things up.
- Panko breadcrumbs: These give you way better crunch than regular breadcrumbs—they're bigger and fluffier, so they get super crispy when fried.
- Parmesan cheese: Adds amazing flavor and helps everything turn golden brown—freshly grated works best as it melts into the coating and brings that yummy savory kick.
How To Make Them
- Getting the Pasta Ready:
- Cook your tortellini following the package instructions but aim for the shortest time so they stay firm. Drain them well and lay them out on paper towels so they can dry off completely.
- Setting Up Your Coating:
- Put three shallow dishes in a row: one with seasoned flour, one with beaten eggs, and one with a mix of panko, herbs, and parmesan.
- Coating Process:
- Roll each tortellini in flour first, then dip in egg, then roll in the breadcrumb mixture, pressing gently so the crumbs stick well.
- Frying Them Up:
- Get your oil to exactly 365°F. Fry a few at a time, flipping them halfway for even browning.
- Letting Them Drain:
- Take them out with a slotted spoon and put them on paper towels to get rid of extra oil.
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My neighbor wasn't sure fried pasta would even taste good until she tried these at my holiday party. After going back for thirds and asking how to make them, she admitted that cooking familiar foods in new ways can create something totally different. Now she makes them all the time for her teenagers and their friends, loving how quick they are to put together even though they look and taste so fancy.
Keeping Leftovers
If you have any left (which rarely happens!), put them in a sealed container in the fridge for up to three days. Warm them up in an air fryer or oven at 375°F for a couple minutes to make them crispy again.
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Frequently Asked Questions
- → Can I prep these ahead?
- It’s best fresh, but you can bread the pasta a couple of hours early and fry them later.
- → Can I air-fry them?
- Totally. Cook at 375°F for 8–10 minutes and flip them halfway for a nice crisp.
- → What other sauces are tasty?
- Ranch, alfredo, garlic aioli, or pesto are yummy alternatives to marinara.
- → Is frozen tortellini okay?
- Yep, but let it thaw and cook properly. Make sure it’s dry before breading.
- → How can I avoid losing the coating?
- Dry the pasta completely before breading. Press breadcrumbs firmly onto each piece.