Prepare the breadcrumb mixture:
In a bowl, mix together the Panko breadcrumbs, Parmesan cheese, parsley, and red pepper flakes (if using).
Cook the tortellini:
Cook the tortellini according to the package directions, but stop 1 minute before it’s fully al dente. Drain and pat dry. Generously coat the tortellini with flour.
Coat the tortellini:
Dip each piece of tortellini into the beaten eggs, ensuring it’s fully coated. Then, roll each tortellini in the Panko breadcrumb mixture, pressing gently to ensure the coating sticks well.
Heat the oil:
In a Dutch oven or heavy-bottomed pot, heat the canola oil to 375°F (190°C). The oil should cover the tortellini by about 1-2 inches. You may not need all 6 cups of oil, depending on the size of your pot. To test the oil, fry a single piece of tortellini. It should start frying immediately, but not too aggressively.
Fry the tortellini:
Fry the coated tortellini in batches, cooking them for about 5 minutes on each side, or until golden brown and crispy. Remove the tortellini from the oil and place them on a paper towel to drain any excess oil.
Serve:
Serve the crispy Parmesan tortellini bites with warm marinara sauce for dipping. Enjoy!