Fried Mac and Cheese Balls

Ingredients & Cooking Directions for Fried Macaroni & Cheese Balls

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2mT5fCw

Glass dish:  http://amzn.to/2nfkohV

Baking pan: http://amzn.to/2nwlSX4

Foil: http://amzn.to/2mZsHA0

Parchment paper: http://amzn.to/2nwxObA

Scoop: http://amzn.to/2nQB8ix

Whisk: http://amzn.to/2mbJUHH

Clear bowls: http://amzn.to/2nAy4Um

Cooking gloves: http://amzn.to/2mcNotv

Straining ladle: http://amzn.to/2nBO5tk

Paper towels: http://amzn.to/2nBPAru

Induction Cooker: http://amzn.to/2nyw4eF
Cookware: http://amzn.to/2mmmyuK

Estimated Servings: 12 balls

6 cups prepared macaroni and cheese

4 cups vegetable oil

3 large eggs, beaten

1 ½ cups Panko bread crumbs

½ cup all-purpose flour

1 teaspoon chopped fresh chives

1. Place prepared macaroni and cheese into the refrigerator or about 3-4 hours or until firm. (Check this link for my stove top mac and cheese recipe:HERE)

2. Using an ice cream scoop, scoop some mac and cheese and roll it into 12 equal sized balls. Place in the freezer for about 1 hour for the balls to keep its shape.

3. Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil.

4. Add Panko and flour in a bowl and mix them up. Working one ball at a time, coat with eggs, then dredge in Panko flour mixture, pressing to coat.

5. Working in batches, add balls to the pot and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate. Garnish with chopped chives and serve immediately.

Enjoy!