Ingredients:

  • 4 cups Prepared Macaroni and Cheese
  • 1/2 cup Shredded Mozzarella
  • 1/4 cup Grated Parmesan
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 cup All-Purpose Flour
  • 3 Large Eggs
  • 1 tbsp Water
  • 2 cups Panko Breadcrumbs
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper
  • Neutral Oil for frying

Instructions:

  1. Fold the extra mozzarella, parmesan, garlic powder, and smoked paprika into room-temperature prepared macaroni and cheese. Spread into a shallow dish and refrigerate for at least 2 hours until the mixture is a solid block.
  2. Using a 1.5-tablespoon cookie scoop, portion the cold macaroni mixture into spheres. Roll firmly between your palms to compress and remove air pockets. Place on a parchment-lined baking sheet and freeze for 30 minutes.
  3. Set up a breading station: one bowl with flour, one bowl with eggs whisked with water, and one bowl with panko mixed with sea salt and cayenne pepper.
  4. Dredge each frozen ball in flour, shaking off the excess. Dip thoroughly in the egg wash, then press firmly into the panko. For a reinforced crust, dip the ball back into the egg wash and then into the panko a second time.
  5. Heat 2-3 inches of neutral oil in a heavy-bottomed pot to 350°F (175°C). Fry the balls in small batches for 3-4 minutes until the exterior is mahogany brown and the center is melted.
  6. Remove with a slotted spoon and drain on a wire cooling rack to maintain the shattering crust.