Copeland's of New Orleans Bowtie Chips Appetizer
- 8 ounces bowtie pasta
- 2 eggs
- 2 to 3 tablespoons milk
- Seasoned bread crumbs
- Oil (for frying)
- Boil bowtie pasta in boiling salted water for 7 to 8 minutes.
- Remove from heat; drain and let cool.
- Mix eggs and milk and dip each piece of pasta into mixture, then roll in the
- Fry pasta in oil until deep golden brown.
- Serve with spinach and artichoke dip.