Place the coated Macs and Cheese balls onto a baking sheet or back into the muffin tin.įill a medium sized pot half way with an oil suitable for frying, I use grapeseed or canola oil. Next dip them into the breadcrumb and starch mixture, again making sure they are fully coated. Begin by dipping each Mac and Cheese ball into the yogurt/milk mixture and fully coating. The balls my be a bit stuck but you can pry them out easily using a fork. Remove the Mac and Cheese from the muffin tin. If you wish to do this, you will need to half the ingredients in the batter and breading and leave the other half of the Mac and Cheese in the freezer in an airtight container for up to one month. I often only choose to fry half a batch at a time. *this recipe will yield about 2 dozen Vegan Mac and Cheese balls. Once the vegan mac and cheese balls are frozen, prepare the batter and breading by combining the yogurt and milk in a medium sized bowl, and combining the bread crumbs, starch, salt, and garlic in a separate bowl. You need the mac and cheese to be solid before you batter and bread it. Place the muffin tin or cookie sheet into the freezer and allow the mac and cheese to freeze. If you do not have a muffin tin you can form a ball with the mac and cheese and place it on a parchment lined cookie sheet. Place the ball into a muffin tin and continue with remaining Mac and cheese. Using a large kitchen scoop, scoop out Mac and cheese and form a ball. Add in 1/4 cup vegan mayo and 1 cup shredded vegan cheddar to the Mac and cheese. They reheat well in the oven or an air fryer.īegin by preparing the mac and cheese according to the instructions. Or fry up the whole batch and reheat the leftovers throughout the week. If you do this, just half breading and batter amounts. This recipe makes a lot of fried mac and cheese so I often leave half the batch in my freezer in a large sealed zip lock for another day. So if you go fussing with the ingredients, and are disappointed with the creaminess of the inside, or the coating on the outside, you were fairly warned. These ingredients are non negotiable if you want an successful final product. You need a thick batter to hold on the dry coating since the fried mac and cheese balls need to be nice and solid before you try and coat them. You need a creamy element, but you also need the shredded cheese mixed in so it melts and adds extra goo when you fry them.
Lucky for all of us I have the perfect creamy vegan mac and cheese recipe to make this much easier. The trick to getting these Fried Vegan Mac and Cheese Balls nice and creamy once you fry them, is making sure they the Mac is EXTRA creamy and cheesy before you freeze them.
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