Welcome back Smokin’ and Grillin’ wit AB Fam! Today, we’re diving into a recipe that combines the creamy comfort of macaroni and cheese with the crispy goodness of fried delights. Get ready to tantalize your taste buds with our Fried Mac and Cheese Balls. These golden nuggets of cheesy perfection are not just a snack. So, fire up that grill or stovetop, and let’s get smokin’!
Ingredients
- 1 recipe of double cheddar macaroni and cheese, baked, cooled, and chilled
- 2 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 3 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- A few dashes of hot sauce (optional)
- 1 cup all-purpose flour
- Green onion, chives, or parsley for garnishing
- Vegetable, canola, or peanut oil for frying
Instructions
Step 1: Prepare Mac and Cheese Balls
In the Smokin’ and Grillin’ wit AB kitchen, we don’t just settle for ordinary mac and cheese. We elevate it to the next level. Start by taking the chilled double cheddar macaroni and cheese and scoop out small portions to form bite-sized balls. Use your hands to shape them into compact, flavorful spheres.
Step 2: Set Up the Coating Station
To ensure that every inch of our mac and cheese balls is coated in a symphony of flavors, we set up a coating station. Here’s your battleground:
- Bowl 1: All-purpose flour
- Bowl 2: Mixture of beaten eggs and milk
- Bowl 3: Panko bread crumbs mixed with grated Parmesan cheese, granulated garlic, onion powder, salt, and black pepper. Add a few dashes of hot sauce if you’re feeling adventurous.
Step 3: Coat ‘Em Up
It’s time to armor our cheesy soldiers for the ultimate crispiness. Roll each mac and cheese ball in the flour, ensuring it’s thoroughly coated. Next, dip the floured ball into the egg and milk mixture, covering it completely. Finally, roll the ball in the seasoned panko and Parmesan mixture, pressing the crumbs onto the ball to create that irresistible crust.
Step 4: Double Down on Coating (Optional)
In the Smokin’ and Grillin’ wit AB kitchen, we believe in going the extra mile for flavor and texture. For an extra crispy coating, repeat the process. Dip the ball back into the egg and milk mixture and roll it again in the panko mixture. Trust us; it’s worth the effort!
Step 5: Heat the Oil
Now, let’s turn up the heat! In a deep fryer or a large, deep pan, heat your oil of choice – be it vegetable, canola, or peanut oil – to a sizzling 350°F (175°C). We want our mac and cheese balls to swim in the golden glory of hot oil.
Step 6: Fry ‘Em Up
Carefully place the coated mac and cheese balls into the hot oil using a slotted spoon or trusty tongs. Watch as they sizzle and transform into golden orbs of crispy perfection. Fry them until they reach that magical state of golden brown deliciousness, usually around 2-3 minutes. Make sure they’re cooked evenly on all sides.
Step 7: Drain and Garnish
Our mac and cheese balls have emerged victorious from the hot oil, and now it’s time to let them shine. Place them on paper towels to drain any excess oil, and get ready to elevate their presentation. Garnish with a sprinkle of chopped green onions, chives, or parsley for that pop of freshness and color.
Step 8: Serve and Savor the Flavor
The moment has arrived – it’s time to dig in and savor the flavor explosion that is Smokin’ Mac and Cheese Balls. Whether you’re serving them as an appetizer at a gathering or as a snack to elevate your movie night, these crispy and cheesy delights are guaranteed to steal the show.
Fried Mac and Cheese Balls
Ingredients
- 1 double cheddar macaroni and cheese
- 2 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese
- 1 tsp granulated garlic
- 1 tsp onion powder
- 3 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- hot sauce Optional
- 1 cup all-purpose flour
- Green onion, chives, or parsley garnish
- Vegetable, canola, or peanut oil for frying
Instructions
- Take the chilled double cheddar macaroni and cheese and scoop out small portions to form balls. Use your hands to shape them into compact balls.
- In three separate bowls, set up a coating station.
- Bowl 1: All-purpose flour
- Bowl 2: Mixture of beaten eggs and milk
- Bowl 3: Panko bread crumbs mixed with grated Parmesan cheese, granulated garlic, onion powder, salt, and black pepper. Add hot sauce if desired.
- Roll each mac and cheese ball in the flour, ensuring it’s evenly coated.
- Dip the floured ball into the egg and milk mixture, covering it completely.
- Roll the ball in the seasoned panko and Parmesan mixture, pressing the crumbs onto the ball to adhere.
- For an extra crispy coating, repeat the process by dipping the ball back into the egg and milk mixture and then rolling it again in the panko mixture.
- In a deep fryer or a large, deep pan, heat vegetable, canola, or peanut oil to 350°F (175°C).
- Carefully place the coated mac and cheese balls into the hot oil using a slotted spoon or tongs.
- Fry until they turn golden brown and crispy, usually 2-3 minutes. Ensure they are cooked evenly.
- Remove the fried mac and cheese balls and place them on paper towels to drain excess oil.
- Garnish with chopped green onions, chives, or parsley for added freshness.
- Serve the Fried Mac and Cheese Balls hot and enjoy them as a delicious appetizer or snack.
