Makes 3 cups.
2 cups uncooked colored twist pasta
1 quart corn oil (approximately)
1/4 cup granulated or confectioners' sugar
1 tablespoon grated lemon or orange peel
1/8 teaspoon salt
Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes.
Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F.
Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed.
In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container.
Chili Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt.
Lemon Pepper Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper.
Parmesan Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt.