This browned tortellini is unquestionably one of my preferred hors d'oeuvres to date. (What's more, the fastest to vanish at a gathering, may I include.) Preparing the breading for this seared tortellini can take a touch of planning time. Fortunately, you can bread these early and place the breaded tortellini an a hermetically sealed holder in the cooler the day preceding you're prepared to cook them.
Anything with a breading this way (rather than a fluid profound broil player) functions admirably in an air fryer. You can likewise utilize Ravioli to make this formula in an air fryer.
Also try our recipe Cheesy Meatball Bites
These Fried Tortellini Bites are surrounded by a crispy Parmesan Crust and make a fantastic appetizer with some warm marinara sauce for dipping!
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
- Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
- Cook the tortellini until it’s 1 minute before it’s al-dente. Drain, and coat generously with flour.
- Dip each tortellini into the beaten eggs, and then into the panko mixture.
- 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.
- 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.
- Place on a paper towel, pat dry, and serve with warm marinara sauce!
Read more our recipe : Asparagus Lemon Risotto
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