Crispy Tortellini Party Snacks (Printable)
Golden, crunchy cheese tortellini coated in herbed crumbs; bake or fry until crisp. Serve warm with marinara.
# 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 - Vegetable oil, for frying (about 1 cup)
→ Serving
12 - 1 cup marinara sauce, warmed (optional, for dipping)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add tortellini and cook for 2 minutes less than package directions until al dente. Drain and immediately rinse with cold water to stop cooking. Pat dry thoroughly with paper towels.
02 - In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper. Mix until evenly distributed.
03 - Dip each tortellini first into the egg mixture, then coat evenly with the breadcrumb mixture. Press gently to ensure the coating adheres well on all sides.
04 - To fry: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry tortellini in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. To bake: Preheat oven to 425°F. Arrange breaded tortellini in a single layer on a parchment-lined baking sheet. Spray generously with olive oil spray. Bake for 12 to 15 minutes, turning halfway through, until golden and crisp.
05 - Serve warm with heated marinara sauce for dipping.
# Expert Tips:
01 -
- The crunch on the outside gives way to molten cheese filling that makes people close their eyes when they bite in.
- They look like something you spent hours on but the whole thing comes together in under thirty minutes.
- You can bake or fry them depending on your mood and either way they disappear embarrassingly fast.
02 -
- Undercooking the tortellini by two minutes is not optional because fully cooked pasta turns mushy inside the breading and falls apart during frying or baking.
- Wet tortellini will not hold the coating so dry them thoroughly or you will end up with bald patches and frustration.
03 -
- Use one hand for the egg wash and the other for the dry coating to avoid the dreaded clubbed fingers situation where breading sticks to your skin instead of the pasta.
- Let the breaded tortellini rest for five minutes before frying or baking because it helps the coating adhere and prevents it from sliding off in the oil.