Kitchen @ Hoskins

Crispy exterior and a soft cheesy interior, these toasted tortellini bites will make a great appetizer for all your Holiday parties.

It is December.

The season for get-togethers, pot lucks and parties.

Bite sized food are always fun. Perfect when you are holding that glass of wine in one hand.

Store-bought refrigerated tortellini, crusted and deep fried. 

The usual. But, what makes these special? Blanching ’em first. 

It transforms them into soft pillows with a crispy crust. YUM!!!

These are good for light lunch/dinner or kids snack any day.

Print Recipe

5 from 1 vote

Toasted Tortellini Bites

Crispy exterior and a soft cheesy interior, these toasted tortellini bites will make a great appetizer for all your Holiday parties.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer

Cuisine: Italian

Servings: 6 servings

Author: Maria Doss

Ingredients

• 1 10 ounce package refrigerated cheese tortellini
• 1/2 cup all purpose flour
• 2 eggs, large
• 3/4 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes, optional
• vegetable oil, for frying
• marinara sauce, for serving

Instructions

• Bring a medium pot of water to boil. Add tortellini and let cook until it floats on top (2-3 minutes). Drain and let cool.
• Prepare a breading station

  – Place all purpose flour in one bowl.

  – Into a second bowl, beat 2 eggs and 1 tablespoon water with fork, until mixed well.

  – Into a third bowl, stir breadcrumbs, parmesan, Italian seasoning, salt and red pepper flakes together, until thoroughly combined.
• Toss each tortellini in flour, then dip in beaten egg (turn to coat on all sides) and toss with parmesan-breadcrumb mixture. Place all prepared tortellinis on a plate.
• Pour vegetable oil into a pan up to 2-inches deep. Heat until moderately hot (about 350 degrress F) over medium heat.
• Deep fry tortellini (in batches) for about 3 minutes, until deep golden on all sides. Place on a paper towel lined plate.
• Serve hot with marinara sauce for dipping.

Notes

For make ahead option – blanch tortellini, drain, cool and store in refrigerator for up to 2 days. Deep fry just before serving.

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(ravioli)