Crispy Tortellini Party Snacks (Print Version)
Crunchy panko- and Parmesan-crusted tortellini fried until golden, perfect for serving with warm marinara.
# What You Need:
→ Tortellini
01 - 14 oz refrigerated cheese tortellini
→ Coating
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ For Frying
10 - Vegetable oil, for frying
→ Dipping Sauce
11 - 1 cup marinara sauce, warmed
# How-To Steps:
01 - Prepare the tortellini according to package instructions. Drain thoroughly and allow to cool slightly so they are easy to handle.
02 - In a shallow bowl, whisk together the eggs and milk until well combined. In a separate shallow bowl, mix the 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 into a deep skillet or heavy-bottomed saucepan. Heat over medium-high heat to 350°F.
05 - Working in batches to avoid overcrowding, carefully add the coated tortellini to the hot oil. Fry for 2 to 3 minutes, turning occasionally, until evenly golden brown and crispy.
06 - Remove the fried tortellini with a slotted spoon and transfer to a plate lined with paper towels to drain. Serve warm alongside warmed marinara sauce for dipping.
# Expert Tips:
01 -
- They vanish from the plate in under ten minutes, and you will be tempted to hide a batch for yourself before guests arrive.
- The contrast between the shattering crunchy crust and the warm cheesy center is the kind of texture combination that makes people close their eyes when they bite.
02 -
- Do not skip patting the cooked tortellini dry before dipping them in egg, because excess moisture makes the coating slide right off during frying.
- Crowding the pan drops the oil temperature fast, resulting in greasy soggy tortellini instead of the crackling crunch you want.
03 -
- Use one hand for the egg wash and the other for the dry coating so you do not end up with breadcrumb fingers that make the job messy and slow.
- Test the oil temperature with one tortellini before committing a whole batch, because the first one tells you everything you need to know about timing and heat.