Crispy Mac Cheese Balls (Print Version)
# Ingredients:
→ Base
01 -
2 cups freshly grated cheddar cheese
02 -
2 cups chilled leftover macaroni and cheese
→ Breading Station
03 -
1 cup plain all-purpose flour
04 -
1/4 cup milk
05 -
2 beaten large eggs
06 -
2 cups crunchy breadcrumbs
→ Frying & Seasoning
07 -
Salt and black pepper, freshly ground, to taste
08 -
Vegetable oil for frying
# Instructions:
01 -
Grab your cold mac and cheese, scoop out a bit with a spoon, and roll it into balls about the size of a golf ball. Keeping the mixture cold makes it easier to shape.
02 -
Arrange three shallow bowls: one with flour, another mixing the eggs with milk, and the last with breadcrumbs. This is where you'll bread the mac balls.
03 -
Run each ball through the three bowls: lightly dust in the flour first, then dunk into the egg-milk mix, and finally coat it in breadcrumbs. Press gently to make the crumbs stick well.
04 -
Heat the oil to 350°F (175°C) in your fryer or skillet. Fry the coated balls in small batches for about 3-4 minutes until they're golden brown and crispy. Don't put too many in at once!
05 -
Once fried, place the balls on paper towels to drain excess oil. Sprinkle with a little salt and pepper before serving them hot and crispy.
# Notes:
01 -
Chilled leftovers are easier to roll into firm balls.
02 -
Freeze the coated balls in advance for quick frying later.
03 -
Perfect for a snack table at parties or during big games!