Cheese Balls
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Ingredients
- shrimp bisque
- 2 teaspoons salt, plus additional for salting water
- 2 cups elbow pasta
- 1 quart heavy cream
- 1 cup shredded Cheddar
- 1 cup shredded mozzarella
- 1 cup shredded Swiss cheese
- 1 cup shredded white American cheese
- 1 cup shredded white Cheddar
- 1 teaspoon ground pepper
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 2 cups panko
- Canola oil, for frying
- 1/2 cup grated Parmesan
Directions
Special equipment: a frying thermometer
In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.
Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of William Carswell and John O'Malley, Mac n' Me Crazy, Miami
CATEGORIES:
- Cheese
- Appetizer
- Macaroni And Cheese
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Tanya's Stovetop Macaroni and Cheese
Recipe courtesy of Patrick and Gina Neely
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Also Try:
- Macaroni and Cheese Recipes
- Deep-Frying
