PARMESAN TORTELLINI BITES

INGREDIENTS

·         1 (9-ounce) package refrigerated three cheese tortellini

·         1/2 cup vegetable oil

·         1 cup Panko*

·         1/4 cup freshly grated Parmesan

·         1/2 cup all-purpose flour

·         2 large eggs, beaten

·         1/2 cup marinara sauce

INSTRUCTIONS

·         In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

·         Heat vegetable oil in a large skillet over medium high heat.

·         In a large bowl, combine Panko and Parmesan; set aside.

·         Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

·         Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

·         Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.

NOTES

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.