Crispy Tortellini Party Snacks (Print Page)
Crunchy cheese tortellini coated in seasoned breadcrumbs, baked or fried until golden; serve with 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 - 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 the package directions so they remain al dente. Drain and immediately rinse under cold water to halt the cooking process. 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 until evenly distributed.
03 - Working in batches, dip each tortellini into the egg mixture, allowing excess to drip off, then transfer to the breadcrumb bowl. Coat evenly on all sides, pressing gently so the breading adheres firmly to the surface.
04 - To fry: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry the coated 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 and bake for 12 to 15 minutes, flipping halfway through, until golden and crisp.
05 - Transfer the crispy tortellini to a serving platter while still warm. Serve alongside warmed marinara sauce for dipping.
# Expert Tips:
01 -
- That crunch when you bite through the seasoned crust into melty cheese filling is genuinely addictive, and you will have to stop yourself from eating the entire tray.
- They look like something from a restaurant appetizer spread but come together with barely any effort and ingredients you probably already have.
02 -
- Undercooking the tortellini by two minutes is not optional because fully cooked ones will turn mushy and fall apart during frying or baking.
- Patting the cooked tortellini completely dry before coating makes the egg wash adhere properly and prevents oil splatter.
03 -
- Use one hand for the egg wash and the other for the dry coating to keep your fingers from turning into breaded claws halfway through the batch.
- Let the coated tortellini rest for five minutes on a tray before cooking so the crust sets and adheres firmly during frying or baking.