Fried Pasta Skewers: the Easy and Fun Recipe for a Crispy Finger-Food Appetizer!

We all know and love a good pasta dish. But what if you could transform your favorite comfort food into a fun and unexpected treat? Enter Fried Pasta Skewers: the perfect party appetizer. Imagine your favorite pasta shapes (penne, fusilli, or rotini) threaded onto skewers, then dipped in a flavorful batter and coated in crispy breadcrumbs.  A quick fry in hot oil transforms them into golden brown bites bursting with flavor and a satisfying crunch. The skewers can be enjoyed plain, or with your favorite dipping sauce.

What Are Fried Pasta Skewers?

Fried pasta skewers are a creative and playful take on a well-loved comfort food. It’s a fun way to reinvent leftover pasta. Placing the pasta on skewers allows for easy handling during the dipping, coating, and frying process. It also makes them perfect finger-food-friendly appetizers. You can experiment with different pasta shapes, dipping sauces, and even add spices to the batter for a customized flavor experience.

Tips

• Don't overcook your pasta! Aim for al dente, which means slightly firm to the bite. Overcooked pasta will become mushy when fried.
• Choose pasta shapes that thread easily onto skewers and hold their shape well during frying. Penne, fusilli, and rotini are all great options.
• After cooking, let the pasta cool before skewering. This prevents the hot pasta from melting the batter and ensures even cooking during frying.
• Soaking wooden skewers in water for 30 minutes before use prevents them from burning during frying.
• Don't overcrowd the skewers! Thread the pasta pieces close together, but leave a little space for even batter coating and frying.
• Ensure your oil reaches a temperature between 350°F (175°C) and 375°F (190°C) before frying. Oil that's too cool will result in greasy skewers, while oil that's too hot will burn them.

Why Is The Pasta Falling Off When Frying?

The pasta might be overcooked and mushy, or the skewers weren't soaked beforehand (wooden skewers) which can make them slippery. Make sure your pasta is al dente and soak your skewers for at least 30 minutes before use.

Can I Use A Different Type Of Pasta?

Yes, but choose shapes that thread easily and hold their shape well. Penne, fusilli, and rotini are all good options. You could also experiment with slightly larger shapes like cavatappi or macaroni, but be mindful of skewering them securely.

What Are Some Dipping Sauce Ideas?

The options are endless! Classic marinara or pesto are always crowd-pleasers. You could also try a creamy cheese sauce, a spicy ranch dressing, or even a simple sprinkle of parmesan cheese and herbs.

Can I Reheat Leftover Fried Pasta Skewers?

While reheating won't quite recapture the fresh-out-of-the-fryer texture, you can refresh leftover skewers by placing them on a baking sheet and warming them in a preheated oven at 350°F (175°C) for a few minutes.

How to Store Fried Pasta Skewers?

Fried pasta skewers are best when fresh for optimal crispiness. Leftovers can be stored in an airtight container, in the fridge, for up to 2 days. Reheat briefly in a preheated oven (350°F), but don't expect peak crispiness.

How To Make Fried Pasta Skewers

Step 1

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente (slightly firm to the bite). Add 1 tablespoon of olive oil to the boiling water to prevent sticking.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente (slightly firm to the bite). Add 1 tablespoon of olive oil to the boiling water to prevent sticking.

Step 2

Step 2

Drain the pasta thoroughly and let it cool slightly. Carefully thread the cooked pasta onto skewers, making sure to keep the pieces relatively close together.

Drain the pasta thoroughly and let it cool slightly. Carefully thread the cooked pasta onto skewers, making sure to keep the pieces relatively close together.

Step 3

Step 3

In a shallow bowl, whisk together the flour, chili flakes, cumin, mixed herbs, chili powder (if using), and a pinch of salt.

In a shallow bowl, whisk together the flour, chili flakes, cumin, mixed herbs, chili powder (if using), and a pinch of salt.

Step 4

Step 4

Gradually add water, a tablespoon at a time, until a thick batter forms. The consistency should be similar to pancake batter – not too runny.

Gradually add water, a tablespoon at a time, until a thick batter forms. The consistency should be similar to pancake batter – not too runny.

Step 5

Step 5

Prepare your breading station. In a separate shallow bowl or plate, add the breadcrumbs.  Dip each skewered pasta first into the batter mixture, making sure to coat it evenly.

Prepare your breading station. In a separate shallow bowl or plate, add the breadcrumbs.  Dip each skewered pasta first into the batter mixture, making sure to coat it evenly.

Step 6

Step 6

Then, roll the pasta in the breadcrumbs, ensuring complete coverage for a crispy exterior.

Then, roll the pasta in the breadcrumbs, ensuring complete coverage for a crispy exterior.

Step 7

Step 7

In a large pot or Dutch oven, heat enough vegetable oil to reach a temperature of 350°F (175°C). Carefully lower the breaded pasta skewers into the hot oil.

In a large pot or Dutch oven, heat enough vegetable oil to reach a temperature of 350°F (175°C). Carefully lower the breaded pasta skewers into the hot oil.

Step 8

Step 8

Don't overcrowd the pan – fry in batches if necessary. Fry for 2-3 minutes per side or until golden brown and crispy.

Don't overcrowd the pan – fry in batches if necessary. Fry for 2-3 minutes per side or until golden brown and crispy.

Step 9

Step 9

Using a slotted spoon, transfer the fried pasta skewers to a paper towel-lined plate to drain excess oil. Serve immediately while hot.

Using a slotted spoon, transfer the fried pasta skewers to a paper towel-lined plate to drain excess oil. Serve immediately while hot.