BEA'S MAC AND CHEESE CROQUETTES

BEA'S MAC AND CHEESE CROQUETTES image

Yield 2 dozen 2 dozen

Number Of Ingredients 6

2 cups premade mac and cheese, cooled in the refrigerator for at least an hour, until it is easy to handle.
1 cup flour
2 large eggs, lightly beaten
1 cup or more Panko bread crumbs
Salt and Pepper to taste
Oil for deep frying (Canola or vegetable)

Steps:

Using a small ice cream scoop, scoop out portions of the mac and cheese from the casserole you made earlier. Roll them into bite-sized balls, about 1-1/2 inches in diameter, no larger than a golf ball. Dredge the balls in flour seasoned with salt and pepper. Shake or tap the excess flour off the balls. Dip the balls into the egg then into the Panko. Place balls on parchment-lined sheet pan and refrigerate while making your dipping sauce. Refrigeration will set the crust. About 20 minutes before serving, heat the oil in a sauce pan or deep fryer until it reaches 375 degrees F. CAREFULLY drop the balls into the hot oil and fry until golden brown. Do not crowd the pan/fryer or balls will brown unevenly. Drain on paper towels. Serve immediately with dipping sauce.