Curried Macaroni Crisps

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
3 cups

Ingredients
  • 2 cups elbow macaroni
  • Vegetable oil, for deep-frying
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 teaspoons Asian sesame oil
Directions
  • In a large saucepan of boiling salted water cook the macaroni until it is tender and drain it very well (do not rinse it). Spread the macaroni out in a well-oiled jelly-roll pan and let it cool, tossing it to coat it with the oil in the pan. In a kettle, fry the macaroni in batches in 1-inch of 350 degree vegetable oil for 2 minutes, or until it is pale golden, and transfer it with a slotted spoon to paper towels to drain. In a small bowl combine well the curry powder, the salt, and the cayenne. In a bowl toss the macaroni with the sesame oil, add the curry mixture, and toss the mixture well.


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