Deep fried mac ‘n’ cheese balls
How do you make mac ‘n’ cheese even more delicious? Deep fry it and serve it with a sweet and sour tomato and pepper relish that’s how. And you can make these the day before or use up left overs as you fry from frozen. Winner.
Time: 30 minutes plus freezing time
250g dried macaroni
Knob of butter
1 tbsp plain flour
250g cheddar, grated
100g Gouda(or Gruyere), grated
150g ball of fresh mozzarella, drained and chopped into chunks
1 whole egg
1 tbsp milk
Salt and pepper
Sunflower/vegetable oil for frying.
Cook the pasta as per packet instructions, then drain.
Meanwhile make your sauce. Melt the butter in a pan and then stir in the flour, cook for a few minutes. Gradually add the milk, whisking continuously, bring to boiling point then tip in the cheese. It’ll look like there’s no way that much cheese will melt in but persevere with the whisking. Once smooth remove from the heat and combine with the macaroni until well mixed. Transfer to a serving dish and chill. Once properly refrigerated scoop out balls about 3-4cm in diameter. Line some more serving dishes with greaseproof paper and line up these balls on top. Freeze overnight or for 5-6 hours.
Once you’re ready to fry, heat your oil in a deep, heavy-bottomed saucepan until a few breadcrumbs sizzle when you drop them into the fat. Meanwhile wish together your egg and tablespoon of milk. Cover a plate with breadcrumbs and season with the salt and pepper and a good pinch of cayenne pepper. Next, dip your frozen balls into the egg mix, shake off any excess and then roll in the seasoned breadcrumbs.
Carefully drop the balls in the hot fat and fry until golden brown and squidgy, about 4-5 minutes. Serve with a tomato relish or just use ketchup. Here I reheated a little leftover burger relish but added a dash of olive oil and fresh basil to taste.