Crispy Tortellini Party Snacks (Printable version)
Crunchy Parmesan-panko tortellini bites served warm with marinara — easy party-ready snack in 25 minutes.
# List of ingredients:
→ Tortellini
01 - 14 oz refrigerated cheese tortellini
→ Coating
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Frying
10 - Vegetable oil, for frying
→ Dipping Sauce
11 - 1 cup marinara sauce, warmed
# Directions:
01 - Cook the tortellini according to package instructions until tender. Drain thoroughly and let cool slightly so they are easy to handle.
02 - In a shallow bowl, whisk together the eggs and milk until well combined. In a second 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 into the breadcrumb mixture, coating evenly on all sides. Place on a plate or baking sheet.
04 - Pour vegetable oil into a deep skillet to a depth of about 1 inch. Heat over medium-high heat to 350°F.
05 - Working in batches to avoid crowding, carefully add the coated tortellini to the hot oil. Fry for 2 to 3 minutes, turning as needed, until golden brown and crispy on all sides.
06 - Remove the fried tortellini with a slotted spoon and transfer to paper towels to drain excess oil. Serve warm with marinara sauce for dipping.
# Expert Advice:
01 -
- They disappear faster than anything else on the table, so make double what you think you need.
- The crunch on the outside paired with the soft cheesy center is genuinely addictive.
- You probably have almost everything you need in your kitchen right now.
02 -
- Do not crowd the pan because the oil temperature drops fast and you end up with soggy tortellini instead of crispy ones.
- If the breadcrumb coating feels loose or patchy, a second quick dip in the egg and panko fixes it completely.
03 -
- Let the boiled tortellini cool completely before breading so the cheese filling firms up and does not leak during frying.
- Toast the panko lightly in a dry pan before coating for an even deeper golden color and nuttier flavor.