Deep Fried Stuffed Shells
|Uncooked jumbo size pasta shells||16|
|Eggs||2 Small, divided|
|Shredded cheese||4 Ounce (Cheddar Or Swiss, 1 Cup)|
|Tomato||1 Medium, peeled, seeded and chopped|
|Sliced green onion||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Black pepper||1⁄8 Teaspoon|
|Dry bread crumbs||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon (For Frying)|
|Tartar sauce||1⁄2 Cup (8 tbs) (For Serving)|
Add shells gradually to 6 quarts boiling salted water and cook until tender, yet firm.
Drain; rinse with cold water, then drain again.
Set aside to cool.
Slightly beat 1 egg; combine with tuna, cheese, tomato, green onion, basil and pepper in medium-size bowl.
Stuff cooked shells with tuna mixture.
Beat remaining 1 egg with water in small bowl.
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 or until golden brown.
Drain on paper towels