Description
Crispy Golden Fried Marshmallow Delights offer a whimsical twist on classic desserts. Gooey marshmallows enveloped in a golden, crunchy exterior invite sweet-toothed adventurers to indulge in pure sugary bliss.
Ingredients
Scale
Main Ingredients:
- 1 lb (0.45 kg) macaroni
- 16 ounces (454 grams) sharp cheddar cheese (block or shredded)
- 3 cups seasoned bread crumbs
Binding and Liquid Ingredients:
- 2 eggs
- 1 ¼ cups (296 milliliters) milk
- ½ cup (60 grams) flour
- ¼ cup (57 grams) butter
Seasoning and Frying:
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Instructions
- Prepare macaroni by boiling in salted water until perfectly al dente, then thoroughly drain and set aside to cool completely.
- Create a silky roux by melting butter in a spacious saucepan over medium heat, then gradually whisk in flour until the mixture transforms into a light golden hue.
- Slowly pour in 240 milliliters of milk, continuously whisking to prevent lumps and create a smooth, creamy base.
- Incorporate freshly shredded cheese into the white sauce, stirring consistently until the cheese melts into a luxurious, velvety texture.
- Fold the cooked macaroni into the cheese sauce, ensuring each pasta piece is generously coated. Season with salt and freshly ground black pepper to enhance flavor.
- Transfer the mac and cheese mixture to a container and refrigerate for 60-90 minutes until thoroughly chilled and firm.
- Using clean hands or a small scoop, shape the cold mac and cheese into uniform 2.5-centimeter (1-inch) spherical balls, placing them carefully on a parchment-lined baking sheet.
- Freeze the mac and cheese balls for a minimum of 60 minutes to ensure structural integrity during frying.
- Prepare an egg wash by whisking eggs with 60 milliliters of milk until well combined.
- Dredge each frozen ball first in the egg mixture, then roll thoroughly in breadcrumbs, ensuring complete and even coating.
- Heat vegetable oil in a deep fryer to 160 degrees Celsius (320°F), or in a heavy skillet with 1.25-2 centimeters (1/2-3/4 inch) oil depth over medium-high heat.
- Carefully lower the breaded mac and cheese balls into the hot oil, frying for 3-4 minutes until they achieve a stunning golden-brown exterior.
- Remove fried balls using a slotted spoon, allowing excess oil to drain on paper towels, and serve immediately while crisp and hot.
Notes
- Chill the macaroni and cheese mixture thoroughly to ensure the balls hold their shape during frying.
- Freezing the mac and cheese balls overnight helps prevent them from falling apart in hot oil.
- Use a deep fryer or heavy-bottomed skillet with consistent oil temperature for perfectly crispy exterior.
- Bread crumbs create a crunchy golden coating that seals in the creamy mac and cheese interior.
- Drain fried balls on paper towels to remove excess oil and maintain a crisp texture.
- Serve immediately while hot and at peak crispiness for the most enjoyable eating experience.
- Prep Time: 2 hours 20 minutes
- Cook Time: 4 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 612 kcal
- Sugar: 4 g
- Sodium: 521 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 112 mg