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Deep Fried Stuffed Shells

Fettuccine.Inn's picture
Ingredients
  Uncooked jumbo pasta shells 16
  Eggs 2 Small, divided
  Canned tuna/1 can of 6 ounces crabmeat, drained, flaked and cartilage removed 6 Ounce, drained, flaked
  Shredded cheddar cheese/Shredded swiss cheese 4 Ounce
  Tomato 1 Medium, peeled, seeded and chopped
  Sliced green onions 2 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Water 1 Tablespoon
  Dry bread crumbs 1 Cup (16 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Tartar sauce 1 Cup (16 tbs) (For Serving)
For garnish
  Crisp salad greens 2 Cup (32 tbs)
  Carrot curls 5 Cup (80 tbs)
  Dill sprigs 10
Directions

GETTING READY
1) Follow package instructions to cook shells until they become firm but not hard.
2) Drain well, wash this under cold running water and drain again.
3) Allow the shells to cool by inverting them onto paper-towel-lined plate.

MAKING
4) In a large bowl, lightly beat 1 egg and mix in tuna, cheese, tomato, green onions, basil and pepper for the stuffing.
5) Stuff cooled shells with tuna mixture using a large spoon.
6) In a small bowl, whip remaining egg with water.
7) Take a large, shallow dish; put bread crumbs in it and coat each stuffed shell with egg mixture and bread crumbs.
8) In a large, heavy saucepan, allow 2 inches of oil to heat over medium-high heat until it reaches a temperature of 365°F.
9) Maintain the temperature by adjusting heat and brown shells in it, a few at a time, for 1 1/2 to 2 minutes, tossing once.
10) Drain on paper towels after removing with a slotted spoon.

SERVING
11) If desired, garnish with crisp salad greens, carrot curls and dill sprigs and serve with tartar sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Deep Fried
Ingredient: 
Pasta
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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