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.
Oxmoor House MAY 2008
Cook pasta according to package directions; drain well, and blot pasta dry with paper towels.
Combine cornmeal and Creole seasoning in a large bowl. Toss pasta, a handful at a time, in cornmeal mixture to coat; shake off excess.
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.
Go to full version of