Crispy Tortellini Party Snacks (Printable)
Crunchy fried tortellini bites with Parmesan-panko crust, served warm with marinara for easy party snacking.
# What You Need:
→ Tortellini
01 - 14 oz refrigerated cheese tortellini
→ Coating
02 - 2 large eggs
03 - 2 tbsp milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp Italian seasoning
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Frying
10 - Vegetable oil, for frying
→ Dipping Sauce
11 - 1 cup marinara sauce, warmed
# Steps:
01 - Cook tortellini according to package instructions. Drain well and let cool slightly so the coating adheres properly.
02 - In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, combine panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper.
03 - Dip each tortellini into the egg mixture, allowing excess to drip off, then press gently into the breadcrumb mixture to coat evenly on all sides.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or heavy-bottomed saucepan. Heat over medium-high heat to 350°F.
05 - Working in batches to avoid crowding, fry the coated tortellini for 2 to 3 minutes, turning occasionally, until deeply golden and crispy on all sides.
06 - Remove fried tortellini with a slotted spoon and transfer to a plate lined with paper towels to drain. Serve warm alongside heated marinara sauce for dipping.
# Expert Advice:
01 -
- They disappear from the plate in minutes, which is honestly the best compliment a snack can get.
- The crunchy panko crust gives way to warm, gooey cheese filling that no one can resist.
- You can pan fry or bake them depending on your mood, so they adapt to however your night is going.
02 -
- If the tortellini are too wet after boiling, the coating slides right off, so pat them dry before breading.
- Overcrowding the skillet drops the oil temperature and turns crispy into soggy, so fry in small patient batches.
03 -
- Press the breadcrumbs on firmly with your palms instead of just tossing them, because a loose coating falls off in the oil every single time.
- Test your oil temperature with one tortellini first and adjust the heat before committing the whole batch.