Deep Fried Cheese Bites Recipes

Steps:

• Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat. , In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
• In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
• In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
• Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
• Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

Steps:

• For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
• For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
• For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
• When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
• Serve warm, with strawberry sauce.

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.