Fried mac & cheese patties with a nacho-chip crust. Freeze them, then fry from frozen.
Ingredients
Mac & cheese mix
- 4 cups pre-cooked mac & cheese (I used my own)
- 2½ cups mozzarella
- 2 cups cheddar
- 1 cup parmesan
- ½ teaspoon each garlic powder, onion powder, parsley, Cajun seasoning, & pepper
- About 1 tablespoon hot sauce (flavor, not heat — add more if you want it spicy)
- 1 egg
- 2 heaping tablespoons sour cream
Flour mix
- 1½ cups all-purpose flour
- ½ teaspoon each garlic powder, onion powder, parsley, pepper, & Cajun seasoning
Breading mix
- 100 grams sourdough breadcrumbs (any breadcrumbs work)
- 200 grams nacho-cheese tortilla chips, crushed
- ¼ teaspoon each garlic powder, onion powder, pepper, & Cajun seasoning
- ½ teaspoon parsley
To finish
- 2 eggs
- 230 ml buttermilk (about 1 cup)
- Oil for frying
Method
Mix the mac & cheese with the mozzarella, cheddar, & parmesan. Fresh cheese is best. Use what you have. Stir in the spices & hot sauce.
In a small bowl, mix 1 egg with the sour cream. Stir that into the mac & cheese.
Mix the flour & its spices in one bowl.
Mix the breadcrumbs, crushed chips, & breading spices in another.
Scoop 36 to 40 grams (about ¼ cup) & flatten into a patty about 1 cm thick. Coat in flour. Set on a parchment-lined sheet. Repeat until the mix is gone.
Freeze about 1 hour, until firm.
Beat the 2 eggs with the buttermilk. Put some breading on a plate. Dip each patty in the egg mix, then roll in breading until covered. Back on the sheet.
Freeze until solid. Bag them in a single layer, or stack with parchment between.
To fry, put 1 to 2 inches of oil in a pot. Medium heat (5 to 6 on my stove). A wooden spoon or chopstick should bubble in the oil. No spoon? A pinch of flour should bubble.
Fry frozen patties 5 to 10 minutes, until golden. Drain on a paper towel. Cool a little, then eat.
