Ingredients:
- 1 cup Dry Rotini or Fuzilli Pasta
- 4 cups Neutral Frying Oil (Canola, vegetable, or peanut oil)
- 1/2 cup Granulated Sugar
- 2 Tablespoons Ground Cinnamon
- 1/4 teaspoon Fine Sea Salt
Instructions:
- Prepare the Coating: In a medium bowl, whisk together the granulated sugar, ground cinnamon, and fine sea salt until thoroughly combined. Set this mixture aside next to the stovetop.
- Set Up Draining Station: Line a large plate or baking sheet with a double layer of paper towels.
- Heat the Oil: Pour the neutral frying oil into a deep saucepan or Dutch oven. Heat over medium-high heat until the temperature registers 375°F (190°C) on a thermometer.
- Test and Fry (Batches): Once the oil is hot, carefully drop in a small batch of the dry pasta (about 1/4 cup). The pasta must be dropped in dry; it will immediately curl and puff dramatically.
- Cook to Pale Gold: Fry for only 30 to 45 seconds, stirring gently to ensure even cooking. Remove immediately using a spider strainer when they turn a pale gold color. Do not overcook.
- Drain Excess Oil: Transfer the hot twists immediately to the prepared paper towel-lined tray to drain for no more than 10 seconds.
- Coat While Hot: Immediately transfer the still-hot (but drained) batch of twists into the bowl with the cinnamon-sugar coating.
- Toss and Shake: Toss thoroughly and quickly, ensuring every surface is completely covered in the sugar mixture. The heat and residual oil help the coating adhere perfectly.
- Cool and Crisp: Transfer the coated twists to a wire rack or clean baking sheet to cool completely. They will continue to crisp up as they cool down.
- Repeat: Repeat steps 4 through 9 until all pasta has been fried and coated. Serve immediately or store in an airtight container.