Crispy Tortellini Party Snacks (Printable)

Crispy, cheese-filled tortellini coated in herbed crumbs, fried or baked until golden; 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, 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 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 - Dip each tortellini into the egg mixture, allowing excess to drip off, then transfer to the breadcrumb mixture. Coat evenly on all sides, pressing gently to help the breading adhere firmly.
04 - To fry: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry the 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 the breaded tortellini in a single layer on a parchment-lined baking sheet. Spray generously with olive oil spray. Bake for 12 to 15 minutes, turning halfway through, until golden and crisp.
05 - Serve warm alongside marinara sauce for dipping.

# Tips from dashanddishes:

01 -
  • They taste like something from a restaurant appetizer menu but come together with grocery store tortellini in under half an hour.
  • The coating doubles as a brilliant base, so you can swap in whatever spices or cheese you have hanging around.
  • Baking and frying both work beautifully, so you choose your own adventure based on how much effort you want to invest.
02 -
  • Wet tortellini will shed their coating like a bad suntan, so pat them completely dry with paper towels before breading.
  • If you cook the tortellini fully before coating, they will turn to mush inside the crust and fall apart during frying.
  • Leftovers reheat beautifully in a 375 degree oven for five minutes, but the microwave will destroy everything you worked for.
03 -
  • Use one hand for the egg wash and the other for the dry coating to avoid growing breading claws that make a mess of your kitchen.
  • Let the fried tortellini rest on a wire rack instead of paper towels so air circulates underneath and the bottom stays crisp.

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