Pan frying cooked or leftover spaghetti causes the noodles to stick together, and results in a hearty, chewy, casserole-like dish, but deep-frying dry spaghetti straight out of the package creates crisp, thin straws with a pretzel-like consistency. Deep-fried spaghetti noodles can be used as a creative garnish, as croutons in soups and salads, and as a crisp topper for dips and casseroles.
Set the burner to medium-high. Heat enough vegetable oil in a frying pan to completely cover the amount of pasta you will be frying.
Prepare by breaking the spaghetti noodles in half and placing a paper towel on a plate.
Submerge the spaghetti in the hot oil a few noodles at a time. The spaghetti will burn very quickly; 10 to 15 seconds should be long enough. Remove the noodles with the tongs or a spatula when they are golden brown, and place them on the paper towel to absorb excess oil.
Put the next few noodles into the oil, and repeat until you have fried all of your raw spaghetti.
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