Summary: Pasta is one of my fave foods and I loved crunchy, crumbed things. So, this recipe makes me very happy! It’s a perfect snack that would be equally at home at a cocktail party or a grand final day get together. The party season is nearly here, so bookmark or pin this for your Christmas catering. Now, a word on crumbing – you can crumb these up and lay them on a baking tray in the fridge for up to 24hrs before cooking. I use one hand to deal with the egg wash and the other for crumbs, it really does keep the mess down. You can used any filled pasta you fancy but the smaller it is, the longer it will take to crumb.
Ingredients
- 1(375g) pkt tortellini (I used spinach & cheese)
- 2 eggs
- 1/2 cup milk
- 3/4 cup dried breadcrumbs
- 75g Parmesan cheese, grated
- 1 tsp lemon pepper
- 1 tsp garlic powder
- 2 tsp dried oregano
- Fat for frying
- Pasta sauce, to serve
Instructions
- Whisk the eggs and milk together in a small bowl and set aside.
- In a high sided bowl (something like a noodle bowl) mix the crumbs, cheese, lemon pepper, garlic powder and oregano.
- Working in small batches, coat the pasta in the egg mix and then in the crumb mixture. Make sure each one is well coated.
- Lay the crumbed tortellini on a tray in the fridge until you’re ready to cook.
- Heat a deep fryer or saucepan of oil to 180C. Fry the pasta in batches and drain on paper towel.
- Serve with pasta sauce for dipping. I used a tomato pesto from Barilla with about 1/3 cup sour cream stirred though.
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