I have seen deep-fried mac and cheese bites on several restaurant menus, but I have never ordered them, as the combination of mac and cheese and deep frying sounded ridiculously heavy. It did sound like something my kids would like, so all I had to decide was how to coat the mac & cheese before frying. A three-step (flour, egg, breading) process seemed like the best way to make a crisp coating.
I did use my homemade mac and cheese for this recipe, although it didn’t hold together well while frying. As this mac and cheese recipe doesn’t have a binder, such as eggs, the blocks tended to fall apart. However, the kids liked it, even in smaller bites, as it had a crunchy coating and a cheesy interior. Feel free to try my recipe for mac & cheese or your own favorite. I would highly discourage using mac & cheese from a box.
- 2 servings mac and cheese, chilled*
- 1/2 cup all-purpose flour
- salt and pepper
- 1 egg
- 1 cup panko
- 1 cup peanut oil
- parmesan cheese, grated
- Cut mac and cheese into bite-sized pieces.
- Combine flour and salt and pepper to taste in a small bowl.
- Whisk egg in a second bowl.
- Pour panko into a third bowl.
- Heat oil in a large frying pan over medium heat.
- When oil is hot, coat a piece of mac and cheese in flour, then egg, and finally panko.
- Place in frying pan.
- Repeat with several more mac and cheese pieces, adding to frying pan.
- Make sure that the pan is not crowded, so that the pieces cook well.
- Cook for 1 minute, then flip and cook for another minute.
- When both sides are golden brown, remove mac and cheese bites to a paper towel-lined plate.
- Sprinkle with freshly grated parmesan cheese.
