(From: NSPKU booklet 'School Lunch ideas'
This makes a fantastic snack for anybody over the age of 4.
Low Protein macaroni
oil for deep frying
salt to season
Bring a large saucepan of salted water to the boil. Add the low protein macaroni and stir well. Bring back to the boil and simmer until the macaroni is just cooked, stirring occasionally. It is important that the macaroni does not become overcooked. Drain the pasta and rinse well in cold water, allow the pasta to become as dry as possible. Heat the oil. Place about a handful of the cooked, drained macaroni into a basket and carefully lower it into the hot oil. In just a few seconds it shuold sizzle and rise to the surface. If it takes longer than a few seconds the oil is not hot enough. Let the macaroni cook for about 4 minutes, or until they stop sizzling. When they are silent, they are done. Take the macaroni out of the oil and drain well on kitchen paper. Sprinkle with salt and leave to cool.
Follow the basic recipe for kripsies but add one tspn curry powder and half a tspn turmeric powder to every 600ml water used to boil the noodles in. Sprinkle with salt and ground black pepper once they have been fried. The noodles are also good cooked in a little chicken stock and then fried.
Store them in an airtight container, lined with kitchen paper and replace it often.