- 3 cups leftover macaroni and cheese
- 1 egg
- 1/4 cup water
- 1 tablespoon hot sauce
- 1/2 cup all-purpose flour
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper
- 1 cup canola oil
Form the leftover macaroni and cheese into 12 small balls.
In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F.
Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated.
Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot.