Crispy Tortellini Party Snacks (Printable)
Golden, cheese-filled tortellini coated in seasoned breadcrumbs and crisped by baking or frying. Ideal for parties.
# 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 (for dipping)
# Directions:
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 halt cooking. Pat thoroughly dry with paper towels.
02 - In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, combine breadcrumbs, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Dip each tortellini first into the egg mixture, then coat evenly with the breadcrumb mixture. Press gently to ensure the coating adheres well.
04 - For frying: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry tortellini in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. For baking: 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 12–15 minutes, turning halfway through, until golden and crisp.
05 - Serve warm alongside marinara sauce for dipping.
# Expert Tips:
01 -
- They come together in under half an hour, which means you can decide to make them right now and be eating them before anyone complains about being hungry.
- The double coating of Parmesan and Italian breadcrumbs creates a crust so satisfyingly crunchy that people will ask what your secret is.
02 -
- Undercooking the tortellini by two minutes is nonnegotiable because they cook further during frying or baking and will burst and turn gummy if you start with fully boiled pasta.
- Patting the cooked tortellini completely dry before breading makes the egg wash adhere evenly and prevents the coating from sliding off in the oil.
03 -
- Use one hand for the egg wash and the other for the dry coating to avoid turning your fingers into breaded clumps that slow you down.
- Letting the breaded tortellini rest for five minutes before cooking helps the coating set and reduces the chance of it falling off in the pan.