Parmesan Tortellini Bites (Print Version)

# Ingredients:

→ Main Tortellini Prep

01 - 1 pound refrigerated or fresh tortellini filled with cheese, the main attraction

→ Breading Setup

02 - 1 cup grated Parmesan cheese for a savory twist
03 - 1 cup breadcrumbs seasoned Italian-style, for the crunch you want
04 - 2 eggs, beaten until smooth and ready for dipping
05 - 1 cup plain flour, getting your tortellini ready for its coating

→ Flavor Boosters

06 - A sprinkle of garlic powder—just a teaspoon adds aroma
07 - 1 teaspoon of dried Italian herbs for a classic Mediterranean taste
08 - Salt and black pepper, freshly cracked, to fit your flavor preference

→ Cooking & Extras

09 - Enough vegetable oil for frying, with a depth of about an inch
10 - Warm marinara sauce, the perfect dipping companion

# Instructions:

01 - Begin by cooking the tortellini in bubbling water until just slightly chewy. They'll cook more as they fry, so don't overdo it! Once done, drain the water and gently blot off excess liquid with some paper towels—it's key for that crunch later.
02 - Grab three shallow dishes: one for flour, one for whisked eggs, and the last one for a mix of breadcrumbs, Parmesan, spices, and a pinch of salt and pepper. Think of it as creating your dredging lineup!
03 - Take each tortellini and give it the full treatment: roll in flour, dunk into eggs, then coat generously with the breadcrumb mixture. Cover every bit so you've got even crispiness, but don't let it clump!
04 - In a big skillet or heavy pan, warm up the vegetable oil until it hits 350°F (175°C). No thermometer? No problem—drop a breadcrumb in to test. If it floats up and sizzles softly, you're good to go.
05 - Fry just a few tortellini at a time—crowding's not your friend here. Each side takes about 2-3 minutes to turn golden and perfectly crispy. They'll look irresistible when they're ready!
06 - Move the fried tortellini to a plate with paper towels to catch the extra oil. Sprinkle on a little more Parmesan while they're still hot, if you're feeling a bit indulgent.
07 - Dish them out onto a platter and pair with warm marinara sauce. They're best eaten hot and crunchy—don't wait too long!

# Notes:

01 - These crispy tortellini bites are ideal for parties—they'll be gone before you know it!
02 - Keep the oil hot between batches so every piece turns out crunchy.
03 - You can prep and coat the tortellini a couple of hours ahead. Store in the fridge until ready to fry.

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