Crispy Tortellini Party Snacks (Printable Version)
Golden, cheese-filled tortellini coated in seasoned breadcrumbs and baked or fried until crisp. Great for gatherings.
# Ingredient List:
→ 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)
# How to Make:
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.
03 - Dip each tortellini into the egg mixture, then roll in the breadcrumb mixture, pressing gently to ensure an even, adherent coating.
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 12 to 15 minutes, turning halfway through, until golden and crisp.
05 - Serve warm alongside marinara sauce for dipping.
# Expert Tips:
01 -
- These come together in twenty five minutes flat, which means you can make them even when guests are already walking through the door.
- The double coating technique makes them shatteringly crisp on the outside while staying soft and cheesy within, a combination that store bought frozen snacks can never replicate.
02 -
- Undercooking the tortellini by two minutes is critical, because fully cooked ones will turn mushy and burst open during frying or baking.
- Drying the tortellini thoroughly after rinsing is the single step that determines whether your coating stays on or falls off in the pan.
03 -
- Use one hand for the egg wash and the other for the dry coating so your fingers do not turn into breaded clumps halfway through the batch.
- Let the coated tortellini rest for five minutes before cooking, which helps the breading set and dramatically reduces how much falls off in the pan.