Oh my goodness! These were fantastic!!!!!!! My husband found this on Pinterest and I would say it is probably my favorite Pinterest meal to date! The site for the recipe is here http://thecozycook.com/parmesan-crusted-tortellini-bites/ and it will be on my favorites for sure! It’s a little time consuming, but not bad, and it was super easy.
Bring a pot of water to a boil on the stove. Add a package of premade tortellini (we used Burillo cheese and prosciutto tortellini 10 oz package and it worked perfectly because I had very little breading left by the end). These only had to cook for about 4 minutes before I drained them. While those are cooking, get set up. You will need 3 shallow bowls: 1 with 1/2 C all-purpose flour, 1 with 2 eggs beaten, and 1 with your breading. The breeding is 1 C Pablo bread crumbs, 1/4 C freshly grated Parmesan (I did a little extra), 2 tsp chopped parsley (finely chopped is best), and 1/4 tsp crushed red pepper flakes (you can leave that off if you don’t want it, but it was not really spicy). Once the tortellini are done and drained, and you have all your bowls ready, let’s start breading! Note: when breading, have 1 hand for dry and 1 hand for wet, it will kee you moving faster and getting a little less messy. Grab 2 plates for putting them on when they are breaded. Line up your process, tortellini, then flour, then egg, then breading, then plates. Dredge the first tortellini in flour (coating well), then in the eggs, then coat with the breading, then set on the plate. Repeat for the rest of them (this is the time consuming part so just be patient). Once done, I wanted to cook them fast, so I used a large high walled skillet and filled about 1″ with vegetable oil (I would have preferred canola for frying but I only had vegetable so that’s what I used and it worked fine). Start heating over medium heat and grab your spider spoon (or slotted spoon that won’t melt in hot oil) and your splatter screen (always helpful when frying anything). Once hot (kind of has a shimmer or you can put a wooden spoon in it and if it bubbles around the wood it is ready), carefully put about half of the breaded tortellini in, careful not to crowd them, and cover with the splatter screen. It will take about 4-5 minutes, then you can flip them and wait another 3-4 minutes till they are golden brown all he way around. During the first set, while they are frying, grab another plate and cover with 3 paper towels for draining. Once the first set is done, carefully remove them to the paper towel lined plate and start on the last rest (still careful not to crowd so you may have to do a third or fourth batch depending on your skillet size and tortellini size). While the last set is cooking, pour 1/2 C mariners sauce (I used traditional Prego) into 2 small bowls and microwave on high for about 1 minute (covered with a paper towel so that you don’t end up with a mess in your microwave). Stir and make sure it is as hot as you like.
Serve up the fried tortellini with the sauce on the side. The first ones we are with a fork dipping in the sauce, but once they cooked down, we just dug in as finger food. Enjoy!