Heat 2cm of vegetable oil in a high-sided pan to 180C.Once the balls have chilled, roll them in the plain flour, then the milk, and finally the breadcrumbs.Take 3 bowls and put 2 tbsp flour in the first, a splash of soya milk in the second, and panko bread crumbs in the third.With wet hands, form the mixture into ping pong sized balls and chill in the fridge.Incorporate the cooked mince and pasta into the cheese mixture and then add the cranberries.
Once you have a thick white sauce, add in the cheese and mustard, stirring until the cheese has melted.Add the soya milk sporadically, stirring in between and allowing to thicken, to create a thick roux. Once melted, add the flour and stir with a silicone whisk to form a thick paste. In a separate non-stick pan, melt the margarine over a medium heat.Remove from the packaging and then fry the Meatless Farm mince in a non-stick pan with a small amount of vegetable oil until browned.Cook the macaroni pasta to pack instructions and set to one side once cooked.Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Heat the oil in a dutch oven or large pot until a thermometer registers 350°.Roll the ball in the crushed potato chips, firmly pressing the chips into the ball to create a solid coating. Roll each ball around in the flour, then dip in the eggs letting any excess egg drip off. Place the remaining 1 cup of flour in a shallow dish. Pour the crushed chips into a shallow dish. Using a rolling pin, gently roll over the bag to finely crush the chips. Place the potato chips in a gallon-sized zip-top bag.Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment lined sheet tray.Cover with plastic wrap and refrigerate for 2 hours or until cold. Spread the macaroni mixture evenly into a 9-inch by 13-inch pan.Add the pimientos, salt, and red pepper and stir to combine. Reduce the heat to low and stir in the cheeses and mix until melted. Whisk in the milk and cook 3-4 minutes until the mixture reaches a low boil and thickens. Add 1 tablespoon of the flour and cook 1 minute, stirring with a whisk. Melt the butter in a medium saucepan over medium heat.Drain and rinse the macaroni and set aside. Cook the macaroni according to the package directions.Once the mac and cheese balls are coated, freeze them in an air-tight container. Other good macaroni and cheese options: Gruyère, fontina, and mozzarella. Here, a combination of sharp cheddar and creamy Monterey jack compliment the pimiento peppers.
#VEGAN FRIED MAC AND CHEESE BALLS FOR MAC#
What's the best cheese for mac and cheese? On the stovetop, you'll notice that it's thicker because per pound, there's much less milk (and still a good amount of cheese) than there typically is in more traditional stovetop and baked versions. This recipe starts with a homemade macaroni and cheese that's intended to be chilled, rolled into a ball, and deep-fried. How does the mac and cheese hold together? The dredging set up is much like the three-part breading situation you're used to when making chicken Parmesan, and using an instant-read or candy thermometer significantly eases the process of frying. Leftovers are unlikely, but if you do have them, it's best to reheat the mac and cheese balls in a 350☏ oven. Though you'll need to plan ahead (the macaroni mixture needs to chill for at least two hours), this recipe is delightfully easy to pull off. With a crunchy potato chip coating and a flavor reminiscent of pimiento cheese dip, these fried mac and cheese balls are an irresistible appetizer that will disappear quickly at any gathering, be it Thanksgiving, the Super Bowl, or fancy dinner party.
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