Crispy Tortellini Party Snacks (Printable)
Golden cheese tortellini in a seasoned breadcrumb crust, fried or baked until crisp; serve with marinara for dipping.
# What You'll Need:
→ Tortellini
01 - 1 (9 oz) package refrigerated cheese tortellini
→ Coating
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup Italian-style breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Frying or Baking
10 - Olive oil spray (for baking)
11 - About 1 cup vegetable oil (for frying)
→ Serving
12 - 1 cup marinara sauce, warmed (optional, for dipping)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the tortellini and cook for 2 minutes less than package directions so they remain al dente. Drain and immediately rinse under cold water to halt further cooking. Pat thoroughly dry with paper towels.
02 - In a shallow bowl, whisk together the eggs and milk until well combined. In a separate shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Dip each tortellini first into the egg wash, then roll in the breadcrumb mixture, pressing gently to ensure an even, adherent coating on all sides.
04 - To fry: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry the tortellini in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Transfer to paper towels to drain. To bake: Preheat oven to 425°F. Arrange breaded tortellini in a single layer on a parchment-lined baking sheet and spray generously with olive oil spray. Bake 12 to 15 minutes, flipping halfway through, until golden and crisp.
05 - Arrange the crispy tortellini on a platter and serve warm alongside heated marinara sauce for dipping.
# Expert Tips:
01 -
- The crunch on the outside gives way to warm, gooey cheese filling that makes it nearly impossible to stop at just one.
- They work beautifully whether you fry or bake them, so you can choose based on your mood and how much cleanup you are willing to face.
- Guests always assume you spent far more effort than the twenty five minutes it actually takes.
02 -
- Wet tortellini will not hold a coating, so dry them thoroughly or you will watch the breading slide off into the oil like it never belonged there.
- Frying in small batches keeps the oil temperature stable, which is the difference between crisp and greasy.
03 -
- Press the breadcrumb coating on with deliberate pressure rather than gently rolling, because a loose coating falls off the moment it hits hot oil.
- A meat thermometer clipped to the side of your frying pan takes the guesswork out of maintaining 350°F and prevents the oil from creeping up to a dangerous temperature.