Post by cuteascountry_Shortcake on Sept 28, 2004 20:50:51 GMT -6
HELOISES' TUNA - ETTES Printed from COOKS.COM
14 oz. tuna (approx.) 1 egg 1/2 c. sifted flour 1 heaping tsp. baking powder Oil Dash of pepper
Drain tuna liquid into a measuring cup. Put the tuna in a mixing bowl and flake, then add the egg. Mix well with a fork. Add the flour and mix again. it will be thick, but that's all right. Add dash pepper. Use 1/4 cup of the liquid and add baking powder. Beat with a fork until it foams up. It should read the 3/4 cup mark. If it doesn't then your powder is probably old.
Pour this into the mixture and mix well. It will now be thin, but that's the secret.
Using 2 teaspoons, scoop the mixture out with 1 spoon and with the other, push the mixture into a deep fryer half full of hot oil.
Don't worry about the shapes. Seems the crookeder the better! So nice and crunchy when they come out.
Why these tasty little morsels practically cook themselves. They'll float on top of the oil and then just turn themselves over. They're done in just a few seconds. So keep an eye on `em!
Now you CAN'T mix these ahead of time to cook later. You have to cook them within about 15 minutes of mixing, otherwise the baking powder won't perform it's magic.
You can vary the taste by adding grated onion, garlic or whatever your tastebuds demand.
They're great served with a dip at parties or for a family treat. Pour a hot cream sauce over them or even Bar-B-Q sauce, chili sauce or ketchup for a little zing! Even good served cold next day.
This recipe was found at cooks.com
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