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.
|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|
You will need a cooking thermometer.
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.