Pop the cork pasta crunch
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Corkscrew macaroni; uncooked |
| ½ | cup | Parmesan cheese; grated |
| ½ | teaspoon | Italian seasoning |
| ⅛ | teaspoon | Garlic salt |
| Oil; for deep frying | ||
Directions
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 1½ 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 ½ 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 ½ servings.