Crispy Tortellini Party Snacks (Printer-friendly)
Golden cheese-filled tortellini in seasoned breadcrumbs, fried or baked until crisp; serve with warm marinara.
# 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 - Vegetable oil, about 1 cup (for frying)
→ 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 tortellini and cook for 2 minutes less than package directions until 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, Italian herbs, salt, and pepper, mixing evenly.
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. Ensure an even, adherent crust on each piece.
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 - Transfer warm tortellini to a serving platter alongside warmed marinara sauce for dipping.
# Expert Tips:
01 -
- They vanish from the plate within minutes, which is honestly the best compliment a snack can receive.
- You get the satisfying crunch of fried food with barely any effort, and the baking option makes them almost guiltless.
02 -
- Undercooking the tortellini by two minutes is nonnegotiable because they cook again during frying or baking and will turn to mush otherwise.
- Patting the boiled tortellini completely dry before coating makes the breading adhere instead of sliding off in oily strips.
03 -
- Use one hand for the egg wash and the other for the dry coating to avoid the dreaded clubhand situation where your fingers become breaded themselves.
- Letting the breaded tortellini rest for five minutes on the counter before cooking helps the coating set and reduces fallout in the pan.