March 4, 2014

Mac & Cheese Fritters

So we've been naughty over at the Sweet Oven. Fried mac & cheese fritters are completely unnecessary, it's the truth. But goodness, they're so tasty! We really don't eat food like this all the time, I swear. These were for a special occasion when I was challenged to create a recipe using Kraft Mac & Cheese or Cracker Barrel Cheese. The other recipe I made using the sharp cheddar created some delightful, far more reasonable, crackers. These..well there's no excuse for them!



After cooking the boxed macaroni according to the package instructions, I scooped about 1/4 cup portions into a muffin tin. You have to compress them a bit, or they won't hold together. Then I refrigerated them until they were set (I actually left them for 2 days in the fridge contemplating whether or not I really wanted to go there with frying the mac). Alas I saw no reason why these couldn't be a simple little treat!


The only problem I had with these was that I didn't grease the muffin tin, so a few of the little patties crumbled while I tried to pry them loose. They turned out perfectly crunchy on the outside and nice and warm and cheesy on the inside, they were really a tasty snack!



This is a no-recipe, recipe. You can add seasonings as you'd like, I kept it simple.

Mac & Cheese Fritters (recipe for 12 fritters)

3 C. prepared macaroni and cheese
1/2 C. plain breadcrumbs
1/2 C. grated parmesan cheese
1 egg
oil for frying (1-inch worth)

Grease a 12-cup muffin tin. Put 1/4 C of prepared macaroni in cheese in each muffin cup and press down. Refrigerate until chilled, at least one hour or overnight.

In a small bowl, beat the egg.

In a medium bowl, combine your breadcrumbs and parmesan cheese - and any additional seasonings you want to add).

Heat oil in a large skillet over medium heat.

Remove the macaroni patties from the muffin tins. One at a time, coat each patty in egg letting the excess drip off. Coat the patty in the breadcrumb mixture. 

Fry the patties in batches, so as not to crowd the pan. Drain on paper and serve warm. 

Enjoy your crunchy little treats!


2 comments:

  1. I've always been afraid of frying things in oil (I have visions of being splattered!) but I might bite the bullet and do it to make these! I am a macaroni and cheese addict and these look SOOO good! Stopping by from Saturday Night Fever!

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    1. These are definitely worth the risk! My tips for frying; keep the oil shallow (about 1 inch deep is perfect), don't over-heat - I used to heat my oil over high heat in hopes that it would be ready sooner, don't do that! Heat your oil over medium heat before you start prepping your fritters so it has plenty of time to gently heat up! Finally, I work on the back burner just to offer that extra reach protection from splatter. I hope when you take the plunge it's all worth it!

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