Yesterday, I had the worst sugar high food hangover in my life. UGH. Plus, it wasn’t even from the Superbowl bonanza foods that I enjoyed on Sunday either because it was from the glucose test drink that I had to endure yesterday morning. I had to fast before my scheduled appointment, which meant no breakfast, no cup of coffee, or no food in my stomach until after 10am. FAIL. After guzzling that sugary fizzy citrus drink, cookie was beating me up left and right. It felt like cookie was practicing baby zumba and boxing all at once. The nurse finally took their samples, and I went my happy and hurriedly way to enjoy breakfast. But it was too late, my sugary buzz and growing ‘need caffeine asap’ headache was starting to grow. I spent most of my day in a uncomfortable sugary super high, and when I finally came home from work. I crashed hard, and stayed in bed and rested until dinnertime.
Luckily, we still had leftovers from Superbowl to enjoy for dinner. Nothing seemed appetizing though in my sugary daze, and I really wanted another platter of these savory fried mac and cheese bites. For my Superbowl party, I had re-purposed my leftover four cheese macaroni and cheese and made a tasty appetizer for everyone to enjoy. For a playful presentation, I bought these colorful serving forks in the dollar bin at Target. It was a delightful platter of smack-tastic bites for the eyes and the tummy.
Fried Mac and Cheese Bites
Adapted from Alton Brown
Printable Recipe Ingredients: Leftover macaroni and cheese, refrigerated 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne 1 egg beaten with 2 teaspoons water 1 cup panko bread crumbs Vegetable/Canola Oil for deep frying, preheated to 375 degrees
Prepare your deep fryer or large pot with vegetable/canola oil and heat to 375 degrees. Scoop about 1/2 cup of macaroni and cheese, and form balls or you can cut into bite size pieces. Set up three dipping and breading station containers: one dipping container for the seasoned flour of salt, pepper and cayenne pepper, one dipping container for the beaten eggs, and the final dipping container for the panko bread crumbs. Dredge each ball of macaroni and cheese in the flour and remove the excess. Dip in the egg wash and coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop a couple of the macaroni balls into the oil and fry until golden brown. Remove and place on a paper-lined baking sheet. Let it rest for 5 minutes until ready to serve. Place on serving platters. Serve with a side of buttermilk ranch dressing. Yield: 16 to 20 bites (depending on your macaroni and cheese leftovers)
Review: Absolutely delicious, and who can say no to macaroni and cheese? No one. Plus, it was super easy to prepare especially since I had a deep fryer, and it makes less of a mess in the kitchen because I fry everything out on the patio. I have this tiny Cuisinart that we received from our wedding registry and it really does the trick whenever you need a couple things deep fried. My little growing cookie sure loves his/her savory foods like this and I’ll be twiddling my thumbs all week long until I find out the results of my glucose test next week.