Fried Jalapeño Popper Mac 'n Cheese Balls
Imagine the irresistible combination of velvety mac 'n cheese, spicy jalapeños, and a crunchy golden crust. These bite-sized treats fuse the flavors of a classic jalapeño popper and the rich creaminess of mac 'n cheese into one incredible snack. Each bite is an explosion of texture and taste that will leave you craving more.
1 box (6 cups) of prepared macaroni and cheese
2 Tbsp cream cheese
¼ cup Pickled jalapeños (minced)
1 cup flour
2 Tbsp cream
2 cups Panko breadcrumbs
Preheat frying oil to 350F (peanut or vegetable oil recommended)
Place your prepared macaroni and cheese into a bowl and mix in the minced jalapeños and cream cheese. Let the mixture cool and firm up in the refrigerator for at least 2 hours before assembling the mac n cheese balls.
Grab 3 deep pans/plates or bowls. Place the flour in one pan, the eggs in a second, and the breadcrumbs in a third. Beat the eggs and cream together.
Using a small ice cream scoop, form 1 ½ inch balls out of your cooled jalapeño mac n cheese mix, enough for ~ 25 balls.
Working one at a time, place your mac n cheese balls in the flour, making sure to cover well. Next, place in the beaten egg mixture. Finally, place in the panko, pressing to even out the coating.
Fill the basket of your Kalorik® 3.2 Quart Deep Fryer with an even layer of Mac n Cheese balls (without them touching), Then gently lower the basket into the preheated hot oil (350F) and cook until the crust is golden brown.
Repeat steps 4 & 5 until all jalapeño popper mac n cheese balls are all cooked and serve immediately
Chef’s tips: Use fresh minced jalapeños for much more added spice. Add dried herbs, onion powder, or any seasoning you’d like to the Panko breadcrumbs for some extra flavor, or replace the breadcrumbs with chips to mix it up!