This irresistible Air Fried Parmesan Tortellini delivers restaurant-quality crunch without the mess of deep frying. With just 15 minutes of prep and 10 minutes in the air fryer, you’ll have perfectly golden, cheese-filled pasta bites that pack 20g of protein per serving.
Each crispy morsel offers the ideal balance of tender pasta and savory Parmesan coating, making it an elevated appetizer or crowd-pleasing snack that no one can resist.
Ingredients for Air Fried Parmesan Tortellini
- Cheese Tortellini: 9 oz dry variety
- Cornstarch: ⅔ cup, helps create a crispy coating
- Eggs: 3 large, room temperature for better coating
- Panko Breadcrumbs: 1½ cups, ensures extra crunchiness
- Italian Seasoning: 2 tablespoons for authentic flavor
- Garlic Powder: 1 teaspoon for savory depth
- Onion Powder: 1 teaspoon for enhanced taste
- Parmesan Cheese: ⅓ cup, finely grated for perfect coating
Step-by-Step Instructions
- Prepare Tortellini: Boil tortellini for 4 minutes until al dente. Drain immediately to prevent overcooking.
- Season Cornstarch: Mix cornstarch with garlic and onion powder in a medium bowl.
- First Coating: Coat tortellini with seasoned cornstarch mixture in batches.
- Egg Bath: Whisk eggs in a separate bowl and dip coated tortellini thoroughly.
- Final Coating: Combine panko, parmesan, and Italian seasoning. Coat egg-dipped tortellini evenly.
- Air Frying: Place in single layer, spray with cooking oil. Air fry at 350°F for 10 minutes, shaking basket every 3 minutes.
Three-Step Breading Tips
The secret to super crispy tortellini is all about that triple coating! Think of it like building layers of crunch – first cornstarch, then egg, finally panko and cheese. Keep one hand for dry ingredients and one for wet to avoid creating a sticky mess on your fingers. If you notice the breading getting clumpy, just start fresh with clean bowls of coating ingredients.
Air Fryer Success
Getting that perfect golden-brown crunch in your air fryer is easy! Space out your tortellini so they’re not touching – this lets the hot air flow around each piece. When you shake the basket every 3 minutes, take a quick peek – if some pieces are browning faster than others, just flip them individually. A light coating of cooking spray helps achieve that lovely, even browning.
Serving Suggestions
These crispy bites are amazing with warm marinara sauce for dipping! Set them out as a fun party appetizer or serve them alongside a fresh green salad for dinner. Want to get fancy? Try some garlic aioli, ranch dressing, or pesto for dipping options. A sprinkle of fresh basil and extra parmesan on top adds a nice finishing touch.
Storage & Reheating
Keep any leftover tortellini in an airtight container in your fridge for up to 3 days. To bring back that wonderful crunch, pop them in your air fryer at 350°F for 2-3 minutes. Avoid microwaving if you can – it makes the breading soft instead of crispy. These are best eaten fresh, but reheating in the air fryer works great for leftovers!
Air Fried Parmesan Fried Tortellini
Equipment
- Air Fryer
Ingredients
- 9 Oz Cheese Tortellini Dry
- 2/3 Cup Cornstarch
- 3 Eggs Large
- 1 1/2 Cups Panko Breadcrumbs
- 2 Tbs Italian Seasoning
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/3 Cup Parmesan Cheese Finely grated
Instructions
- Boil your tortellini until al dente, about 4 minutes. Immediately drain so it doesn’t continue to cook. Transfer to a large bowl.
- Add your cornstarch to a medium sized bowl with garlic and onion seasoning. Add tortellini to the cornstarch mixture a handful at a time. Coat well.
- Add your eggs to a medium sized bowl. Whisk. Transfer your coated tortellini to your egg mixture. Coat well.
- In a medium sized bowl, mix together panko, parmesan, and Italian seasoning. Transfer your egg coated tortellini to your panko mixture. Coat well. Transfer your tortellini to the air fryer. Coat with cooking spray, fill the basket but just one layer.
- Cook on 350ºF/176ºC for 10 minutes, shake basket every 3 minutes.
