TLC Cooking "Deep-Fried Stuffed Shells"

Deep-Fried Stuffed Shells

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:

Cook shells according to package directions until tender but still firm; drain. Rinse under cold running water; drain again.
Invert shells on paper towel-lined plate to cool.
Slightly beat 1 egg in large bowl. Add tuna, cheese, tomato, green onions, basil and pepper; mix well.
Using large spoon, stuff cooled shells with tuna mixture.
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.
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.
Serve with tartar sauce. Garnish, if desired.

This recipe appears in: Pasta

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