Thursday, 9 June 2016

Deep Fried Mac and Cheese




Deep Fried Mac and Cheese
For the Mac and Cheese:
4cups cooked macaroni
2cups grated cheddar
½ cup cottage cheese
4tbs butter, melted
1 cup milk
2tsp cornflour
Salt and pepper to taste

For deep frying:
Oil for frying
2 cups breadcrumbs
½ cup parmesan, grated
1 cup flour
2tsp cayenne pepper
Salt and pepper to taste
3 eggs, beaten

Preheat oven to 180.
In a large bowl, combine the cooked macaroni, cheddar and cottage cheese. Mix until well combined and then transfer to an ovenproof dish.
Make a slurry with the milk and corn flour, season with salt and pepper and then pour over the macaroni and cheese.
Bake in the oven for 30 – 40 minutes or until golden brown. Allow to cool completely.
Once cooled, take scoopfuls of the macaroni and cheese mixture and roll them into bite sized balls.
Refrigerate the macaroni and cheese balls until firm enough to handle.
For the dredging: Combine the breadcrumbs and parmesan into a bowl and set aside. In a separate bowl combine the flour, cayenne pepper and salt and pepper.
Dip each ball into the flour mixture first, coating evenly before placing it into the egg mixture. Lastly, dip the ball into the breadcrumb mixture and set aside.
Fry the balls off in batches in hot oil. Drain onto paper towel.
Serve hot.

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