Fusilli crunchies


Ingredients 6
Servings 10
Time

Ingredients

  • 300
    g
    tricolour fusilli
  • sunflower oil
  • 10
    ml
    mixed dried herbs of you choice
  • 1
    ml
    garlic salt
  • pinch cayenne pepper
  • 80
    g
    Parmesan cheese, freshly grated
 

Method

 
Cook pasta until just al dente, 8 minutes. Rinse under cold running water and drain thoroughly. Scatter pasta onto a clean tea towel and leave for 30 minutes, or until sticky. Toss in 30 ml (2 tbsp) oil. Heat a pan of oil, 3 cm deep, and deep-fry 10-12 fusilli at a time until crisp, 3 to 4 minutes. Drain on a kitchen towel. When all the pasta has been fried, place herbs, seasonings and cheese in a plastic bag, add pasta and shake until fusilli are coated. Allow to cool. Fusilli will keep crisp for up to 2 weeks in an airtight container.
 

Read more on: deep-fry  |  starch
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.