Ingredients
300ml/½ pint vegetable oil, for deep frying
250g/9oz fresh papardelle pasta
1-2 tbsp icing sugar
½ tsp ground cinnamon
½ tsp ground mixed spice
3 tbsp Greek-style yoghurt
1 tbsp maple syrup
Method
1. Heat the vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Carefully place the fresh papardelle into the hot oil and deep fry for 3-4 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper.
3. Using a sieve, dust the papardelle with the icing sugar, ground cinnamon and ground mixed spice.
4. To serve, pile the deep-fried papardelle onto a serving plate. Mix the Greek-style yoghurt with the maple syrup in a separate bowl and serve alongside.
