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A fried mac and cheese balls recipe with a extra umami punch from Lee Kum Kee Oyster Sauce.

Fried Mac and Cheese Balls Recipe

  • Difficulty Level: 2
  • Serves Serves: 10
  • Preparation

    30mins

  • Cooking

    25mins

Recipe Video Fusion Rice or Noodle Lunch Appetizer Less Than 60 mins

There's a secret to this fried mac and cheese balls recipe that adds a special kick of umami that you may not normally think about: Lee Kum Kee Panda Brand Oyster Flavored Sauce.

 

 

It's not the usual addition to mac and cheese, but it adds a nice hit of umami that goes perfectly with the creamy cheese, plus the heat of Sriracha Mayo for dipping. Give these a try for a unique savory taste on the classic mac and cheese!

What You Will Need

Ingredients

  • 3 cups prepared macaroni and cheese, chilled
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 cup shredded white cheddar cheese
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 2 cups oil, for frying
  • parsley, for garnish

Seasoning

  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavoured Sauce

Dipping

  • Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), for dipping

Made with
Lee Kum Kee products

Minced Garlic 326g

Other Sauces

Minced Garlic
Lee Kum Kee Panda Brand Oyster Sauce, 510 g, Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Sriracha Mayo Type Dressing, 445ml, Bottle

Sriracha Sauces

Sriracha Mayo Type Dressing (Cage-Free Eggs)

How to make it

  1. In a bowl, combine the mac n cheese, Lee Kum Kee Panda Brand Oyster Flavoured Sauce, Lee Kum Kee Minced Garlic, and cheese. Scoop into 1 ½” balls and place on a baking sheet. Freeze for 15 minutes.
  2. While the balls are chilling, beat two eggs in a bowl with a little water. In a separate bowl, add the panko crumbs.
  3. Remove the balls from the freezer, dip fully in egg wash, roll in panko to completely coat, and place back on baking sheet. Repeat with remaining balls.
  4. Return the balls to the freezer while you heat the oil to 375°F.
  5. When the oil is ready, fry the balls 3 to 4 at a time for 2 minutes or until golden brown. Garnish with parsley and serve warm with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!

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