Remove the balls and drain on kitchen paper.Depending on the size of your balls this is around 2-3 minutes each side. Carefully place the balls into the oil with a slotted metal spoon in batches of no more than four and fry each side of the balls until golden brown. Once ready, heat up around an inch depths worth of vegetable oil in a pan to 180 degrees.Place the breaded balls back onto the lined baking tray, cover with film and pop back in the freezer for at least another two hours until the breadcrumbs are firmly stuck to the outside of the balls.Wash and try your hands after doing each one so the breadcrumbs don't become clumped together. In a Dutch oven or deep fryer, add about 3 to 4 inches of the fry oil and heat to 350 degrees F. Remove the balls from the freezer and dip each ball into the egg until coated, drain any excess egg and then dip the ball in the breadcrumbs until well coated. Press the crumbs firmly to the ball with your hands to ensure they stick well. Once firm, place the beaten egg in bowl and the breadcrumbs in a separate bowl.Once your balls are lined up and ready to go, wrap the tray with film and pop them in the fridge until completely firm, around four hours or so.Make sure you wash and your hands each time otherwise macaroni cheese is just going to be all over the show. Deep fried mac and cheese and pork sliders as starters with combo rib plate and you get 2 choices for sides other than still waiting on the liquor license, wet naps and toothpicks at the end would be awesome This was our first time here and our server Sean gave us the run down of the menu and great service. The mixture will be sticky but they will shape into ball if you gently squeeze them together. Take the mixture and with dry hands, shape into 12 equal sized balls around the size of a medium egg and place on the lined baking tray.Once cool, remove the bowl from the fridge and line a baking tray that will fit into your freezer with baking paper.Mix everything together until well combined and then cover and pop into the fridge for around two hours to cool and thicken up more. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Deep fry: Fry in small batches for about 3 minutes or until evenly golden brown. Press slightly to make sure the bread crumbs adhere well. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. While the oil is heating, assemble the mac and cheese bites: coat each ball in flour first, then the whisked eggs, and then the bread crumb mixture. By now the macaroni should be ready so drain well and add to the bowl with the cheese sauce. Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar.Add this too the bowl with the chorizo and mix together, seasoning with a pinch of salt and a generous helping of pepper. Once the milk has thickened, remove from the heat and add in the cheeses and mix until they have melted and a smooth cheese has formed.
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