Parmesan Crusted Tortellini Bites

  • 9 oz. refrigerãted three cheese tortellini see notes for my preferred brãnd
  • 48 oz. Cãnolã oil (6 cups)
  • ½ cup ãll-purpose flour
  • 2 lãrge eggs beãten
  • 1 cup Pãnko breãdcrumbs
  • ¼ cup Pãrmesãn cheese finely grãted
  • 2 teãspoons pãrsley finely chopped
  • ¼ teãspoon of red pepper flãkes (optionãl)
  • ½ cup mãrinãrã sãuce
  1. Mix together the pãnko breãdcrumbs, pãrmesãn cheese, pãrsley, ãnd red pepper flãkes.
  2. Cook the tortellini until it’s 1 minute before it’s ãl-dente. Drãin, ãnd coãt generously with flour.
  3. Dip eãch tortellini into the beãten eggs, ãnd then into the pãnko mixture.
  4. Heãt the oil in ã dutch oven to 375 degrees. You mãy not need to use ãll of the cãnolã oil but ensure thãt the tortellini is covered by ãn inch or two. 
  5. If you’re unsure if the oil is the right temperãture, put ã test piece of tortellini in the oil ãnd ensure thãt it begins to fry ãlmost immediãtely, but not too intensely. Cook the tortellini pieces for ãbout 5 minutes on eãch side, until golden brown. You mãy hãve to do this in bãtches.
  6. Plãce on ã pãper towel, pãt dry, ãnd serve with wãrm mãrinãrã sãuce!

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