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I’ve usually gone with Panko breadcrumbs for the breading as it honestly offers it that golden color and it has the maximum texture and crunch. I additionally love blending grated Parmesan and parsley into the breading for delivered flavor!
The recipe itself may be very clean, however throw a terrific display on the tv before you start the breading technique, due to the fact which can come to be a bit time-ingesting seeing that there such a lot of itty bitty portions to coat (three times every: flour/egg/breadcrumbs.) My husband happened to text me a couple of humorous YouTube clips at some point of my breading system which was best.
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
- blend together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
- prepare dinner 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 combination.
- warmness the oil in a dutch oven to 375 levels. you could now not want to use all the canola oil however make certain that the tortellini is blanketed by means of an inch or two.
- in case you’re unsure if the oil is the proper temperature, placed a check piece of tortellini within the oil and ensure that it starts to fry nearly without delay, but not too intensely. cook dinner the tortellini pieces for approximately 5 mins on every facet, until golden brown. you may have to try this in batches.
- area on a paper towel, pat dry, and serve with warm marinara sauce!
source http://www.natasha-kitchen.com/2018/12/parmesan-crusted-tortellini-bites.html
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