Fried Mac and Cheese Balls
User Reviews
4.6
Fried Mac and Cheese Balls
Description
This recipe begins by chilling macaroni and cheese until firm, which makes it easier to form into uniform balls. Each ball, about 1 1/4 to 1 1/2 inches in diameter, is dipped in beaten egg and coated generously with panko breadcrumbs to ensure a crispy exterior after frying. The balls are fried in hot oil, turning golden and crisp within a few minutes.
The result is a rich, creamy center of macaroni and cheese encased in a crunchy shell. The breading helps maintain shape and adds texture contrast. Chopped fresh chives sprinkled on top add a subtle fresh note that balances the richness.
Serve these fried balls immediately for best texture, making them suitable as a snack, appetizer, or side dish in casual meals. The recipe assumes use of either homemade or store-bought macaroni and cheese.
Ingredients
- 3 cups macaroni and cheese homemade or store-bought
- 2 cups vegetable oil or more, as needed
- 2 egg beaten, large
- 1 ½ cups panko
- 2 tablespoons chives chopped fresh
Instructions
- Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
- Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
- Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
- Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with chives, if desired.
User Reviews
Overall Rating
4.6
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