Parmesan Crunchy Tortellini (Print Version)
# Ingredients:
01 -
9 oz package of fresh tortellini, refrigerated
02 -
1 cup crispy panko crumbs
03 -
1/2 cup Parmesan, finely grated
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon ground black pepper
06 -
2 eggs, large
07 -
1/4 cup all-purpose flour
08 -
Cooking olive oil
09 -
A pinch of salt
10 -
Chopped parsley for topping
# Instructions:
01 -
Get a big pot of water boiling with some salt. Cook the tortellini based on the packaging; it’s usually 2-3 minutes, or until they rise to the top. Drain ‘em and set aside to cool off a bit.
02 -
Grab a flat bowl and toss in the panko, Parmesan, garlic powder, and black pepper. Stir it all together.
03 -
In another shallow bowl, whisk the eggs. Put your flour into a third dish for easy coating.
04 -
Roll each tortellini in flour first. Then dunk it into the beaten eggs and finally cover it in the breadcrumb mix.
05 -
In a big frying pan, warm up some olive oil over medium heat. Fry the breaded tortellini in small batches, flipping after 2-3 minutes per side when they’re golden and crunchy.
06 -
Put the fried tortellini on a plate lined with paper towels to soak up extra oil. Sprinkle some salt on top and finish with chopped parsley.
07 -
Serve those crispy tortellini right away with marinara sauce or whatever dip you love.
# Notes:
01 -
Keep the oil temperature steady at medium to avoid burning the breadcrumbs.
02 -
Using freshly made tortellini gives a better flavor and texture.