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Crazy question: can I grind pasta into a breading for deep frying?
I am doing a cooking competition and can only work with the ingredients they gave me. I want to make breaded and fried shrimp but don’t have flour. Can I take uncooked pasta and pulverize it into a fine meal and use that as my flour coating? Or am I insane?
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Do it!!
![u/BushyEyes avatar](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" width="64" height="64"><rect fill-opacity="0"/></svg>)
Ok I’m gonna try it! Hope I don’t break my teeth!
it'll depend on how fine you can pulverize it.
My poor little food processor sounds like it’s gonna explode but this is pretty good! Wish I had a burr grinder.
Duros are a deep fried pasta shape. You can do the same with other pasta shapes. They puff almost into a puffy Cheeto texture. If you've ever had taco bell cinnamon twists, that's about what to expect. Idk how grinding before frying will turn out but I'm eager to hear it goes!
![u/Texastexastexas1 avatar](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" width="256" height="256"><rect fill-opacity="0"/></svg>)
What are the ingredients? Are you doing it now? That sounds fun.
Yes!! It’s awesome. It was 50 dollars and I received:
2 pounds of shrimp
2 NY strip steaks
Heavy cream
Butter
Potatoes
Tomato
Carrots/red onion pre-chopped
Eggs
Corona beer
White wine
Pasta
Beef stock
Parm cheese
Zucchini
Potato chips
And I think that’s it.
For my first dish, I made reverse seared NY strip with veggie parm purée and confit egg on a nest of zucchini ribbons
My next dish is gonna be fritto misto type of thing - bartered shrimp and deep-fried pasta. I didn’t want to do a regular old pasta dish so i am deep frying these fuckers!
If I had thought of it earlier I would have dehydrated my potatoes and made potato flour.
You can fry the actual dried pasta and it will puff like a chicharronne. Then you could smash/cut the puffed media to be a breading. The end result would be kinda like a Rice Krispies breading but wheatier and more tasty.
I agree with potato chips as coating.
Maybe you could boil the pasta, then deep fry/bake till crisp, then make that into a crumb for breading? Never tried that before but not sure about the texture of deep frying dry pasta. If it’s fresh pasta though, might be different.
I realize I am 5 years late but so glad I found this!