Festive Fried Bowtie Pasta



It's a 'duh' statement- South Louisiana knows how to fry just about everything. This fried bowtie pasta appetizer shows up in a familiar favorite restaurant like The Chimes for good reason- it's an unexpected, delicious, and totally Sicilian take on the Southern tradition of Fried Everything. And they are really, truly, fun to make. The key to coating the pasta evenly is to channel your inner fancy-pants chef and sprinkle everything from a height. Don't shy away from this indulgent direction or you'll be in for a world of goopy, clumpy pasta, and no one wants that. Seriously, when a recipe tells you to drizzle or sprinkle 'from a height', it allows a more even coating of bread crumb, seasoning, or whatever. So grab a glass of wine and someone to take a picture of you in all your Diva-licous glory as you make it rain... cheese.



Happy eating, y'all!


Fried Bowtie Pasta


1 egg

1/4c milk

1/4c romano, finely ground

1/4c fine breadcrumb

2 tsp G

radoux or other cajun seasoning

Mild hot sauce, like Crystal or Texas Pete's

peanut oil

lemon + marinara for serving



1) Boil pasta in heavily salted water until halfway done, usually 5 minutes less than package directions (you want the pasta to really stick in your teeth).


2) Strain and return pasta to the warm pot to dry completely. Transfer to a large bowl.


3) In a small bowl, scramble egg, milk, & hot sauce. From a height, drizzle half on the pasta. Toss with tongs or salad spoons. Drizzle the other half & toss again.


4) Combine cheese, breadcrumbs, and seasoning. From a height, sprinkle half the mixture on the pasta. Toss with tongs, add the remaining mixture, and toss again.


5) Fill a heavy pot halfway with oil. Heat to 350. Using a spider or large slotted spoon, drop rounded spoonfuls of pasta into the hot oil. Gently separate pasta. Fry 5-7 min, or until golden brown. Transfer to brown paper towels or a wire rack.


6) Finish with a tiny sprinkle of salt. Grate lemon zest over hot pasta if desired. Serve with lemon slices and hot marinara.

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