Air Fryer Crispy Tortellini Bites (Printable)

Golden, breaded tortellini bites air-fried to perfection with Italian herbs and Parmesan coating.

# What You Need:

→ Tortellini

01 - 14 oz refrigerated or frozen cheese or spinach tortellini

→ Breading

02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried Italian herbs
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ For Serving

11 - 1 cup marinara sauce, warmed
12 - Fresh basil or parsley, chopped (optional)

# How to Make It:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - If using frozen tortellini, cook according to package instructions; drain and let cool slightly.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk whisked together, and one with breadcrumbs, Parmesan, garlic powder, herbs, salt, and pepper combined.
04 - Coat each tortellini in flour, shaking off excess. Dip into egg mixture, then press into breadcrumb mixture to evenly coat all sides.
05 - Place breaded tortellini in a single layer in the air fryer basket. Lightly spray with cooking oil.
06 - Cook for 8-10 minutes, shaking the basket halfway through cooking, until golden brown and crispy.
07 - Transfer to serving platter and serve immediately with warm marinara sauce. Garnish with chopped fresh herbs if desired.

# Expert Tips:

01 -
  • These golden bites transform ordinary pasta into something magical with barely any effort
  • The breading gets perfectly crunchy while the inside stays creamy and tender
  • They disappear faster than you can air fry the next batch
02 -
  • Crowding the basket leads to soggy spots instead of that all over crunch you want
  • Letting the breaded tortellini sit for a few minutes before air frying helps the coating set better
  • The difference between perfectly golden and slightly burnt can happen in under a minute, so watch closely
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
  • A cooling rack over a baking sheet keeps the cooked tortellini crispy instead of letting them steam

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