Pop The Cork Pasta Crunch
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Pop The Cork Pasta Crunch
7 oz Corkscrew macaroni; uncooked
1/2 c Parmesan cheese; grated
1/2 ts Italian seasoning
1/8 ts Garlic salt
Oil; for deep frying Cook the macaroni according to package directions, drain. Rinse with cold water, drain. Pat the moisture from the macaroni with paper towels. Combine the cheese, seasoning and garlic salt in a small bowl, and set aside. Heat 1 1/2 inches of oil in a deep skillet or fryer to 365F. Fry 12 macaroni at
a time in the hot oil until light brown about 1 to 1 1/2 minutes. Stir to separate. Remove from oil with a slotted spoon and drain on paper towels. Repeat until all of the cooked macaroni are fried. While the macaroni are still warm, sprinkle with the cheese mixture. Toss gently to coat evenly. Cool.
Makes about 10 1/2 servings.
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