Fried Macaroni and Cheese Balls

Monday, September 9, 2013

  • Vegetable oil, for frying
  • 2 cups macaroni and cheese, chilled in the refrigerator overnight, and formed into 1-1.5 inch balls
  • ¾ cup flour, for dredging
  • 2 eggs, beaten
  • 2 cups bread crumbs, for dredging (recommend Japanese panko)


  1. Heat 2 inches of oil in a large, heavy pan to 350 degrees F.
  2. Dredge each macaroni ball in flour, then egg, and then bread crumbs to coat.
  3. Repeat dredging balls  into the egg and bread crumbs for a total of 2 coats. Allow them to rest for 5 minutes so the crust can set.
  4. Fry for about 1 minute on each side until golden brown.
  5. Drain on paper towels before serving.

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