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Deep-Fried Stuffed Shells

  • 8servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H
MineralsFluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 16 uncooked jumbo pasta shells

  2. 2 eggs, divided

  3. 1 can (6-1/2 ounces) tuna, drained and flaked or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

  4. 1 cup (4 ounces) shredded Cheddar or Swiss cheese

  5. 1 medium tomato, peeled, seeded, and chopped

  6. 2 tablespoons sliced green onions

  7. 1/2 teaspoon dried basil

  8. 1/8 teaspoon black pepper

  9. 1 tablespoon water

  10. 1 cup dry bread crumbs

  11. Vegetable oil for frying

  12. Tartar sauce for serving

  13. Crisp salad greens, carrot curls and dill sprigs for garnish

Instructions Jump to Ingredients ↑

  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.

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