Shelly's Recipe

FRIED BOW TIE PASTA CHIPS

Category: Snacks / Crackers / Chips

1 lbs. bow tie pasta
1 gallon water
1 tsp salt
1 tbsp vegetable oil, divided
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp white pepper
2 large eggs, beaten
2 cups milk
2 cups bread crumbs, seasoned
2 quarts peanut oil, for deep frying
1/2 cup parmesan cheese, shredded
1 tbsp Cajun spice blend

Add water to a large stock pot and add the salt and 1/2 tablespoon of the vegetable oil, and then bring to a boil. Add the pasta and cook until al dente. Drain in a colander and then run cool water over pasta to stop the cooking process. Allow the pasta to drain well, then transfer to a large bowl or container and coat the bow tie pasta with the remaining 1/2 tablespoon of vegetable oil then refrigerate.

Breading station: In a large bowl or container combine the flour with the salt and white pepper, in another large bowl or container mix the beaten eggs with the milk and in one last large bowl or container place the seasoned bread crumbs.

Heat peanut oil to 350 degree in a fryer or large high-sided stock pot and have ready for deep frying.

Batch Frying Method: Take one cup of the bow tie pasta and toss into the seasoned flour, then shake the excess flour off and toss into the egg wash, then drip excess liquid and transfer to the seasoned breadcrumbs and dust to coat well, shaking off any excess breading.

Deep fry the breaded bow tie pasta for about 2 minutes, or until golden and floating on top of the oil. Remove the fried pasta from the oil and drain on paper towels.

In a large bowl toss the fried pasta with the Parmesan cheese and the Cajun spice blend, and then serve with the spinach and artichoke dip.

To Serve: Place warmed dip container onto a large platter lined with doilies or napkins and then arrange the fried bow tie pasta around the dip. Garnish the entire presentation with the fresh chopped parsley.

Yield: 2 quarts dip, 6 cups pasta approximate.