Mac ‘n’ Cheese Fries
Who can resist the idea of breaded, deep-fried sticks of mac n cheese? Certainly not us. This moreish recipe is taken from the Anna Mae's Mac n Cheese cookbook.
Introduction
GENIUS!
Ingredients
| about 500g | chilled leftover mac ’n’ cheese that’s been refrigerated in a square container |
| 500ml | vegetable oil, for deep-frying |
| 200g | Japanese panko breadcrumbs |
| 100g | Parmesan, finely grated |
| 1 | egg, beaten |
| sea salt |
Essential kit
You will need a cooking thermometer.
Method
Click here for Anna Mae’s Mac ‘n’ Cheese recipe.
Carefully transfer the mac from its container onto a chopping board; it should look like a firm block. Slice the mac into 1cm-thick slices, then again into lengths around 1cm wide.
You want to end up with sticks around 1cm square and 7cm long. Put the oil in a deep-sided heavy-bottomed pan and heat to 190°C. Combine the panko breadcrumbs and the Parmesan in a shallow dish.
Take each of your mac sticks and roll it first in the beaten egg and then in the Parmesan breadcrumbs. Deep-fry in small batches until golden, and then drain on kitchen paper.
Sprinkle with salt and serve with your fave dipping sauce.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.