Almost like carnival food.
1. Whole Wheat pastry Flour: Or use regular white flour (All Purpose flour/Maida)
2. Cayenne: You can use red chili flakes or regular chili powder. Since we don't prefer heat in our food, I use Hungarian Sweet Paprika for the color.
3. Milk: I used Raw Whole Milk in this recipe. You can use any milk you have on hand. If Eggs are OK, beat one egg with little water to use instead of milk.
4. Breadcrumbs: Since my leftover Mac and Cheese already has Panko Breadcrumbs, I use regular breadcrumbs. But you can use Panko for the extra crunch if your mac and cheese has none or regular breadcrumbs.
Heat enough oil for deep frying. Mix the flour, salt, pepper and cayenne in a bowl.
Take a small amount of leftover mac and cheese and press to make a ball.
Dredge this in the flour until coated. Pat to remove the excess flour.
Dip this next in your milk.
Drop it on the bed of breadcrumbs.
Roll it until well coated.
Set aside on a plate while you make the rest of the balls.
This resting also helps the crust to set well.
Check for the heat of the oil. It should be around 375F. Drop your balls into it.
Fry until browned all over. Correct temperature of the oil is essential to make oil free and crispy Mac and cheese balls.
Drop them on paper towels. There shouldn't be any oil on the paper towel if fried right.
Serve them with ketchup (for the kids) and any chilli sauce/ Sriracha for the adults.
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