Deep fried macaroni and cheese balls are something you should probably indulge in occasionally. But when you do, make sure you have a good time! These balls are rolled in egg wash, coated in seasoned Panko breadcrumbs and then deep-fried until crispy. Bring out all your favorite dipping sauces for this one because this tastes quite overwhelming on its own. I used a beef macaroni and cheese but this literally works with any type of macaroni and cheese.
When rolling the macaroni and cheese, keep your palms dry as much as possible. It is totally normal to have cheese sauce on your palms as time goes on. However, a slippery palm wont create a sturdy ball. For best results, freeze the balls prior to rolling it into the breadcrumbs. After it has been coated, freeze it again for an hour. These are really important steps so that your macaroni and cheese balls don’t fall apart as you fry them. I know this because this happened to me and it was a really sad feeling. Also, make these balls about the size of medium meatballs so it’s just easier to fry.
These balls go great with barbecue sauce but you eat them by themselves. They are nothing short of dry-once you break them apart, you have a gooey cheesy center with pasta.
Ingredients
(Makes about 25 balls)
4 cups leftover macaroni and cheese, chilled or frozen
1 cup Panko breadcrumbs (or regular breadcrumbs)
2 tablespoons Italian seasoning
2 tablespoons dried parsley
2 teaspoons ground black pepper
1 large egg, whisked
2 tablespoons milk
4 cups cooking oil
Instructions
- Line a large cookie tray with parchment paper and set aside.
- Scoop about two tablespoons of the chilled macaroni and cheese (you can use an ice cream scoop) and roll into a ball. t should be about the size of a medium-sized meatball.
- Place each ball on the lined baking tray.
- Wipe your palms dry if they become wet as you roll the balls. This will help you have enough traction to roll the balls easily. With wet hands, the balls don't shape properly.
- Once all the macaroni and cheese is used up, you can place another sheet of parchment paper on top of the balls.
- Place the balls in the freezer for at least 3 hours.
- Make two separate bowls-one with the egg and the milk, another with the breadcrumbs, black pepper, parsley and Italian seasoning.
- Whisk the ingredients in each bowl.
- Roll the frozen balls one at a time in the egg-milk bowl. Then roll it in the breadcrumb bowl.
- Place the coated balls back on the tray and freeze for another 1 hour.
- Heat the oil in a large frying pan or cast-iron skillet until the internal temperature reaches 350°F/175°C.
- Deep-fry a few balls at a time for 3-4 minutes until it is browned on all sides.
- Place the fried balls on paper towels to catch any excess oil.
- Serve with your favorite dipping sauce and enjoy!