Deep-Fried Stuffed Shells

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Deep-Fried Stuffed Shells."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/deep-fried-stuffed-shells-recipe.htm>  07 September 2008.

Deep-Fried Stuffed Shells Photo
Deep-Fried Stuffed Shells
Yield: Makes 8 servings
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Ingredients:
16
uncooked jumbo pasta shells

2
eggs, divided

1
can (6-1/2 ounces) tuna, drained and flaked or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

1
cup (4 ounces) shredded Cheddar or Swiss cheese

1
medium tomato, peeled, seeded, and chopped

2
tablespoons sliced green onions

1/2
teaspoon dried basil

1/8
teaspoon black pepper

1
tablespoon water

1
cup dry bread crumbs

Vegetable oil for frying

Tartar sauce for serving

Crisp salad greens, carrot curls and dill sprigs for garnish



Preparation:
1.
Cook shells according to package directions until tender but still firm; drain. Rinse under cold running water; drain again.

2.
Invert shells on paper towel-lined plate to cool.

3.
Slightly beat 1 egg in large bowl. Add tuna, cheese, tomato, green onions, basil and pepper; mix well.

4.
Using large spoon, stuff cooled shells with tuna mixture.

5.
Beat remaining 1 egg with water in small bowl. Place bread crumbs in large, shallow dish. Dip each stuffed shell in egg mixture and roll in bread crumbs.

6.
Heat 2 inches oil in large, heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature. Fry shells, a few at a time, in hot oil 1-1/2 to 2 minutes until golden brown. Remove with slotted spoon; drain on paper towels.

7.
Serve with tartar sauce. Garnish, if desired.





This recipe appears in: Pasta