Cook tortellini according to package directions. Drain in a colander; rinse, drain again, and cool. If desired, fill a large mixing bowl with cold water. Add several drops of green food coloring. Add cooked pasta: let stand 15 to 20 minutes. Drain well. Combine egg and milk in a large mixing bowl. Add tortellini and toss gently to coat. Combine bread crumbs and Parmesan cheese in a plastic bag. Lift tortellini with a slotted spoon and add about one-fourth at a time to crumb mixture. Toss to coat with crumbs. Remove.
Carefully add about 12 tortellini to deep, hot oil (365 degree F). Fry for 1 minute or until golden brown. Remove with a slotted spoon and drain on paper towels. Transfer to a cookie sheet or ovenproof platter and keep warm in a 300 degree F oven while frying remaining tortellini. Serve warm with spaghetti sauce, if desired. Makes 78 ears.