Crispy Tortellini Party Snacks (Print)
Crispy cheese tortellini in Parmesan-herb crumbs, baked or fried; serve warm with 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 - 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 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 until evenly mixed.
03 - Dip each tortellini into the egg mixture, allowing excess to drip off, then coat evenly in the breadcrumb mixture. Press gently to help the coating adhere 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 2-3 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 the breaded tortellini in a single layer on a parchment-lined baking sheet. Spray generously with olive oil spray. Bake for 12-15 minutes, turning halfway through, until golden and crisp.
05 - Transfer the crispy tortellini to a serving platter and serve warm alongside heated marinara sauce for dipping.
# Expert Advice:
01 -
- That shattering breadcrumb crust giving way to molten cheese inside is the kind of texture contrast 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.
02 -
- Undercooking the tortellini by two minutes is not optional because fully cooked pasta will turn mushy inside the coating.
- Rinsing them under cold water and patting completely dry before breading is the step that determines whether your coating stays on or slides off in the pan.
03 -
- Use one hand for the egg wash and the other for the dry crumbs to avoid the dreaded club hand situation where your fingers become the breading.
- Letting the breaded tortellini rest for five minutes before cooking helps the coating adhere so you lose fewer crumbs in the oil.