Parmesan Crusted Tortellini Bites

Cheddar filled tortellini that is encompassed by a fresh Parmesan hull, browned to brilliant flawlessness and dunked in warm marinara sauce.

Now and again, I simply need to republish past formulas that are super great… and Parmesan crusted tortellini nibbles are one of my untouched most loved tortellini formulas on earth. I mean how about we see. Cheddar tortellini that is breaded, browned to brilliant flawlessness, and plunged in warm marinara sauce. Uhhhhh… . better believe it. Republishing. The world needs another update about these awful young men.

The formula itself is extremely simple, yet toss a decent show on the TV before you begin the breading procedure, since that can turn into a brief period expending since there such huge numbers of itty bitty pieces to coat (multiple times each: flour/egg/breadcrumbs.) My significant other happened to content me two or three entertaining YouTube cuts amid my breading procedure which was immaculate 😉

Cheddar filled tortellini that is browned to brilliant flawlessness and dunked in warm marinara sauce.

Also try our recipe Thai Zucchini Noodle Salad with Cabbage #vegan #recipevegetarian

Ingredients

• 9 oz. refrigerated three cheese tortellini see notes for my preferred brand
• 48 oz. Canola oil (6 cups)
• ½ cup all-purpose flour
• 2 large eggs beaten
• 1 cup Panko breadcrumbs
• ¼ cup Parmesan cheese finely grated
• 2 teaspoons parsley finely chopped
• ¼ teaspoon of red pepper flakes (optional)
• ½ cup marinara sauce

Instructions

1. Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
2. Cook the tortellini until it’s 1 minute before it’s al-dente. Drain, and coat generously with flour.
3. Dip each tortellini into the beaten eggs, and then into the panko mixture.
4. Heat the oil in a dutch oven to 375 degrees. You may not need to use all of the canola oil but ensure that the tortellini is covered by an inch or two. 
5. If you’re unsure if the oil is the right temperature, put a test piece of tortellini in the oil and ensure that it begins to fry almost immediately, but not too intensely. Cook the tortellini pieces for about 5 minutes on each side, until golden brown. You may have to do this in batches.
6. Place on a paper towel, pat dry, and serve with warm marinara sauce!

Read more our recipe Buffalo Chickpea Taquitos #food

source : bit.ly/2zQ7w6u