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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.

Recipe by Oxmoor House May 2008

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Credit: Oxmoor House

Recipe Summary

prep:
7 mins
cook:
4 mins
total:
11 mins
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain well, and blot pasta dry with paper towels.

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  • 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.

Source

Christmas with Southern Living 2008

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