Crispy Tortellini Party Snacks (Printable)
Breaded cheese tortellini crisped to golden perfection, ideal for entertaining and dipping in warm marinara.
# What You 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 - OR about 1 cup vegetable oil (for frying)
→ Serving
12 - 1 cup marinara sauce, warmed (optional, for dipping)
# Steps:
01 - Bring a large pot of salted water to a boil. Add the tortellini and cook for 2 minutes less than the package directions so they remain al dente. Drain and immediately rinse under cold water to halt cooking. Pat thoroughly dry with paper towels.
02 - In a shallow bowl, whisk together the eggs and milk. In a separate shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper, mixing until evenly incorporated.
03 - Dip each tortellini into the egg mixture, allowing excess to drip off, then press gently into the breadcrumb mixture, turning to coat all sides evenly. Ensure the coating adheres firmly to each piece.
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. Remove with a slotted spoon and drain on paper towels. To bake: Preheat the oven to 425°F. Arrange the 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 warmed marinara sauce for dipping.
# Expert Advice:
01 -
- They disappear faster than anything else you serve, so maybe make a double batch.
- The crispy crunch outside paired with melty cheese inside is genuinely addictive.
- You can bake or fry them depending on your mood and energy level.
02 -
- Wet tortellini will make the coating slide right off, so dry them thoroughly after draining.
- Frying in overcrowded batches drops the oil temperature and turns them greasy instead of crispy.
03 -
- Undercook the tortellini by two minutes because they will cook further during frying or baking and nobody wants a blown out cheese explosion.
- Press the breadcrumb coating on firmly with your fingers rather than just rolling, because a loose coating falls off the moment it hits the hot oil.