Creole Fried Bow-Ties

This crispy snack is simply pasta that's cooked and then tossed in a spicy cornmeal coating and quickly fried. Serve these nibbles hot or at room temperature.

Yield: 6 cups
Recipe from Oxmoor House

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  • 8 ounces bow-tie pasta
  • 1/3 cup yellow cornmeal
  • 3 tablespoons spicy Creole seasoning (we tested with Tony Chachere's More Spice Creole Seasoning)
  • Vegetable oil


  1. Cook pasta according to package directions; drain well, and blot pasta dry with paper towels.
  2. Combine cornmeal and Creole seasoning in a large bowl. Toss pasta, a handful at a time, in cornmeal mixture to coat; shake off excess.
  3. Pour oil to a depth of 2" in a Dutch oven; heat over medium-high heat to 375°. Fry pasta, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Store pasta snacks up to a week in an airtight container.
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