Pop the Cork Pasta Crunch
Yield
10 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
corkscrew macaroni
uncooked |
* |
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
italian seasoning
|
*
|
| ⅛ | teaspoon |
garlic salt
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
corkscrew macaroni
uncooked |
* |
| 118 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
italian seasoning
|
*
|
| 0.6 | ml |
garlic salt
|
|
| 1 | x |
vegetable 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 365 degrees F.
Fry 12 macaroni at a time in the hot oil until light brown about 1 to 1½ 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.
