- 3 cups leftover macaroni and cheese, refrigerated at least 4 hours
- 1 egg, beaten
- 1/2 cup breadcrumbs (or bashed up croutons, which is what I used)
- 1/2 cup yellow cornmeal
- 1 tsp salt (if not using croutons)
- Enough vegetable oil to fill your deep fryer as per its operating manual, or if using the stovetop and a pot, you need at least 3 inches of depth in the oil.*
Take the leftover mac n’ cheese and shape it into 12 balls with your hands, about 1.5 inches in diameter. Place on a parchment-lined baking sheet and freeze for about 2 hours, until the balls are quite firm.
Preheat deep fryer to 350 F. Remove the balls from the freezer. Combine breadcrumbs (or croutons) and cornmeal in a bowl. Dip each ball into the beaten egg and roll it around until all sides are coated. Then drop each ball into the breadcrumb/cornmeal mixture until coated on all sides.
Working in batches of 3-4, fry the balls about 5 minutes, until they are golden brown.
Serve with spicy ketchup for dipping.
*please be very, very careful if using a stovetop and a pot for deep frying. Boiling oil is scary dangerous.