Crispy Tortellini Party Snacks (Printable)
Golden, breadcrumb-crusted cheese tortellini—baked or fried for crunchy, crowd-pleasing party bites.
# 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 - 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 tortellini and cook for 2 minutes less than 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. Mix until evenly distributed.
03 - Dip each tortellini first into the egg mixture, allowing excess to drip off, then coat evenly in the breadcrumb mixture. Press gently on all sides to ensure the coating adheres firmly. Place on a clean plate or tray.
04 - For frying: 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. For baking: 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 the crispy tortellini to a serving platter and serve warm alongside warmed marinara sauce for dipping.
# Expert Tips:
01 -
- They crunch like something from a restaurant but come together with grocery store tortellini and pantry staples.
- You can bake or fry them depending on your mood, and either way they disappear in minutes.
02 -
- Undercooking the tortellini by two minutes is nonnegotiable because they will cook further during frying or baking and you do not want them exploding.
- Drying the boiled tortellini thoroughly before breading is the single step that determines whether your coating stays on or slides off.
03 -
- Use one hand for the egg wash and the other for the dry coating so you do not end up with glued together fingers halfway through.
- If baking, a second spray of olive oil right before flipping makes the bottom just as crunchy as the top.