Deep Fried Mac and Cheese Balls

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Deep Fried Mac and Cheese Balls

I’ve had some great mac and cheese balls and always wondered – how the hell do they keep these things together?  It’s actually pretty simple.  I’ve made them a few times now as an appetizer and even on a burger.

What I would change to my recipe is adding more real cheese, probably a mix of about 50% cheddar, 25% American and 25% mozzarella.  The recipe I made just came out a little too dry inside.

So for starters I made two boxes of Kraft Spiral Macaroni and Cheese (my favorite).  Next, I ate half of it while I let the rest cool for just 10 or 15 minutes, I didn’t want it to reach room temperature, just be cool enough not to melt the plastic wrap I was about to put it in. (You can also use your favorite recipe of home made macaroni and cheese).

I cut myself a few squares of plastic wrap that were about 6-8″ across.  I cupped it in my left hand while spooning some mac and cheese into the center.  Next I twisted the top closed tightly and let out any air.  I put them in the freezer with the twist down.  I let them freeze for a couple hours, then untwisted the plastic, making sure none got caught up and ripped off.

You want to have three bowls out, the first containing flour, the second beaten eggs, and the third panko (Japanese breadcrumbs you can get at any supermarket).  Roll the frozen mac and cheese in the flour, trying to cover the entire surface evenly.  Next roll in the eggs, and finally onto the panko.

I like to really pack this on as much as I can, and setting up a good flour and egg base helps a lot.  Throw these into a deep fryer, or frying pan with at least an inch of oil at around 350°.  I like to use olive oil but you can use vegetable oil as well.  Turn the pieces periodically until you have an even, brown crispy outside.

Let sit for a minute as these will be hot! Enjoy!

I also made these as burger toppings once.  You want to follow the same steps, but use a larger piece of plastic wrap and use a cup, bowl, or something round as a guide that you can really push the macaroni and cheese into.  I tried making mine about the size of the burgers I was going to be using.  When putting them in the freezer you want to make sure you have a flat surface to put them on, so I used a piece of cardboard.  These can be made in advance and stored, reheated in the oven.  Don’t leave them in too long or they’ll pop!

Ingredients:

2 boxes Kraft Mac and Cheese

Eggs

Flour

Panko

Cheddar

American cheese

Mozzarella

Oil

 

Also needed:

Deep fryer or deep frying pan

Plastic wrap

 

Rating:

These are delicious, unfortunately they came out a little dry which is why I would add more cheese next time.

Overall I’d give them a 9 out of 10.  Every body loved them and they were gone immediately!

 

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