Crispy Tortellini Party Snacks (Printable)

Crunchy fried tortellini bites with marinara, quick to make and great for gatherings.

# What You'll 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

# Method:

01 - Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain thoroughly and spread on a plate to cool slightly.
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 - Working in small batches, dip each cooked tortellini into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat evenly on all sides.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed saucepan to a depth of 1 inch. Heat over medium-high heat until the oil reaches 350°F.
05 - Carefully lower the coated tortellini into the hot oil in small batches. Fry for 2 to 3 minutes, turning occasionally, until deeply golden and crispy on all sides.
06 - Remove the fried tortellini with a slotted spoon and transfer to a plate lined with paper towels to drain. Serve warm alongside the heated marinara dipping sauce.

# Insider Tips:

01 -
  • They disappear so fast at parties that you will want to make a double batch every single time.
  • The contrast between the crispy Parmesan crust and the warm melted cheese center is genuinely addictive.
  • You can pan fry them or bake them depending on how much indulgence you are feeling.
02 -
  • Do not skip drying the cooked tortellini before breading because excess moisture makes the coating slide right off during frying.
  • If the oil is not hot enough the tortellini will absorb grease and turn soggy instead of shatteringly crisp.
03 -
  • Use one hand for the egg wash and the other for the dry crumbs to avoid breading your own fingers into club hands.
  • Test the oil with a single tortellini first and adjust the heat before committing your whole batch.

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