Cut refrigerated macaroni
into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge
each piece through the flour and gently tap off excess. Dip in the egg wash
and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust
can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.