Beef Bacon Fried Mac and Cheese Bites
1- in a big bowl mix the mac and cheese together
2- add the minced beef bacon on the mac and cheese
3- add the minced garlic, rosemary, salt and pepper to the previous mixture
4- Scoop large golf ball sized balls of the cold mac and cheese (an ice cream scoop works perfectly!), and use hands to form into complete ball shape.
5- Place onto a wax paper lined plate or baking sheet. Repeat with remaining mac and cheese.
6- Place the plate or baking sheet in the freezer for 30 minutes.
7- Add oil to dutch oven or large heavy bottomed bot.
8- Heat over MEDIUM heat until oil temperature measures 360 F degrees.
9- While oil is heating up, add flour with 2 tsp of cornstarch , egg mixture and panko to three shallow bowls.
10- To the panko bowl, add parsley, cayenne and a pinch of salt and pepper, stirring to combine.
11- Line a baking sheet with paper towels and place a wire cooling rack on top; set aside.
12- Remove Mac and cheese balls from the freezer and roll, one at a time, in flour (shaking off the excess), then dipping in egg mixture, then rolling (and pressing lightly to coat) in the panko mixture.
13- Repeat with remaining balls.
14- Place half the balls on a clean wax paper lined plate and refrigerate (or freeze), while frying the other half.
** You don’t want to let the balls get too warm, or they could start to fall apart during the frying process.
15- Add Mac and cheese balls, 4-5 at a time to the hot oil, gently nudging the balls as they fry, so all sides are fried equally. Fry for approximately 3 minutes, or until golden brown.
16- Gently remove fried balls and place onto the prepared wire rack to cool.
**Repeat with any remaining balls.
** Serve hot, drizzled with a bit of Stubb’s Original Bar-B-Q Sauce, sprinkled with parsley, and with extra BBQ sauce for dipping.
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