Fried mac and cheese balls are a classic and one of my favorites. I stumbled on this recipe when I found myself with some leftover lasagna and a little time to kill. The biggest difference between using lasagna and mac and cheese is that the lasagna needs more help holding together. Make sure to cut the lasagna up and mix it well with the cornmeal, so it doesn’t fall apart when it fries.
– 1 cup leftover lasagna (here), chopped up.
– 1 cup (120 g) cornmeal.
– 2 eggs.
– ¼ cup (45 g) grated Parmesan cheese.
– 2 cups (475 ml) canola oil.
Step 2: Crack the eggs into a shallow bowl and beat lightly with a fork. In another shallow bowl, mix the remaining ¾ cup (90 g) of the cornmeal with the Parm. Dip the balls into the egg and then roll them in the cornmeal mix and set aside.
Step 3: Heat the oil in a small saucepan over medium-high. It will take a few minutes for the oil to get hot; check it with a few sprinkles of cornmeal. If they sizzle right away, the oil is ready. Fry the balls, a few at a time, until golden brown, turning them to brown all over. Remove them from the oil with a slotted spoon and drain on paper towels.