Macaroni and Cheese on a Stick

Step 4 Frying the Mac&Cheese Balls

Ingredients:
- prepared macaroni and cheese balls
- batter mixture
- 2L canola oil for frying

Method:
1. Complete preparation of batter mixture by adding the cold water to the dry ingredients. Stir until no lumps remain, and batter is nice and thick (add more flour if batter is too runny).
2. In deep wok, heat 2L of canola oil (or 2-3inches of oil) over medium until it reaches 375degrees (or batter-test the oil temperature: drop a tsp of batter in the oil and if ready, the batter should bubble up to the surface immediately).
3. Remove Mac&Cheese balls from fridge. Place one ball into the batter mixture gently. Use a spoon to coat the sides and top of the ball fully. Use that same spoon to gently drop the battered ball into the hot frying oil. Cook for 3-4minutes (or until batter is nicely browned), remove with a slotted spoon and place on a paper-towel lined plate to cool.
4. Repeat step 3 for all the Mac&Cheese balls. (Note: again, be not alarmed if the balls fall apart slightly. Remain calm! Slowly scoop up the Mac&Cheese bits with your large spoon, and if the pieces are all coated in batter then the ball is remain whole once deep fried ^_^)