Grand Prize Winner

Recipe by Southern Living December 1998


Credit: Tina Cornett

Recipe Summary test

Makes 8 appetizer servings


Ingredient Checklist


Instructions Checklist
  • Cook tortellini according to package directions; drain and cool.

  • Whisk together 1 cup dressing and eggs in a large bowl until blended. Add tortellini, and let stand 10 minutes. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.

  • Stir together remaining dressing, salsa, and cilantro; chill.

  • Pour oil into a Dutch oven; heat to 375°. Fry tortellini, in batches, until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.

  • *1 (16-ounce) bottle Ranch-style dressing plus 1/2 teaspoon cracked black pepper may be substituted.

  • NOTE: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. Keep warm in a 200º oven for 2 hours.