Ingredients
Method
Preparation
- In a large bowl, combine the cooked macaroni, shredded cheddar, milk, salt, and pepper. Stir until the cheese melts into the pasta and the mixture holds together.
- Scoop out tablespoon-sized portions and roll them into tight balls. If the mixture feels too loose, chill it for 20–30 minutes or add a beaten egg to bind.
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Breading and Frying
- Dredge each ball in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs. Press gently so crumbs adhere.
- Heat oil in a deep fryer or a heavy skillet to 350°F (175°C). Use enough oil to cover at least half the height of the bites.
- Fry the bites in small batches for 3–4 minutes, turning occasionally until they are golden brown and crisp. Avoid overcrowding so the oil temperature stays stable.
- Transfer cooked bites to a paper-towel-lined tray to drain. Serve immediately while hot.
Nutrition
Notes
For short-term storage, place cooled bites in an airtight container and refrigerate for up to 3 days. Reheat in a 375°F oven or an air fryer for 6–8 minutes to restore crispness. For freezing, arrange breaded-but-unfried bites on a baking sheet and freeze until firm (about 1 hour). Transfer to a freezer bag and keep up to 2 months. Fry from frozen, adding an extra 1–2 minutes to the cooking time.