Crisp-Fried Pasta Nibbles
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Crisp-Fried Pasta Nibbles
Pasta, in desired shapes Oil for deep frying Garlic salt * *Note: Another seasoned salt may be used instead of garlic salt. Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container.
Makes 12 servings per pound of pasta
Continue to:
Related Recipes:
- Creole Gumbo Pot
- Aubergine Pate.
- Cheese Gooey (Quesadillo Flameda)
- Blue Cornmeal Crepes
- Fresh Corn and Sausage Fritters
- Crabmeat Ravigote
My Books
