Some snacks taste better when fried. There are many people who crave for fried snacks during the rainy season or when winter has approached. Nothing beats sitting by the fireplace with a plate of crispy snacks and hot chocolate.
One of my favorite recipes is Mac & Cheese Stuffed Fried Zucchini. I found this recipe on the internet some time back when I was looking to try something fried. But I was quite hesitant to try it out at first because I thought everything will fall apart when they are put into hot oil. Mac and cheese sandwiched between two zucchini rounds sounds interesting but when you think about deep frying it, it doesn’t sound like a good idea because mac and cheese has a tendency to melt quickly and if you are not careful enough when it comes to handling, you may have it all over the place instead of just within your zucchini rounds.
You can solve this problem easily if you keep your prepared zucchini rounds in the fridge until it is time to fry them. When you have your oil hot enough, then only you must take out the rounds from your fridge and put them in the oil. Do not take out the entire tray from the fridge, just the number of rounds that you can fry at a time.
Mac and cheese is easy to prepare. You can use freshly prepared mac and cheese for this recipe or use any leftover that you may have. Do not worry about the layers falling apart because you will be using toothpicks to secure them.
Zucchini may not be a favorite vegetable for many people because it has a mild flavor and high moisture content. But zucchini offers a number of health benefits and this is the reason you must try this recipe at home. The vegetable is low calorie and it also does not contain cholesterol and saturated fats. However, they contain moderate levels of riboflavin, thiamin, pyridoxine and minerals such as zinc, phosphorous, iron and manganese. Zucchini is available almost throughout the year and therefore, you can prepare this recipe whenever you want to.
Coating with egg and bread crumbs gives them a crispy and crunchy texture. When they are fried in oil, they turn golden brown in color and look so yummy that you would want to eat them right away and that is so right. Mac & Cheese Stuffed Fried Zucchini must be eaten hot or as soon as they are taken out of the oil. They are all crunchy and crispy from the outside and so cheesy from the inside. It is definitely the best fried recipe to try this season.
- ¼ cup flour
- 1 lb elbow pasta
- 4 tbsp unsalted butter
- 1 cup shredded fontina cheese
- 2 and ½ cups shredded sharp cheddar cheese
- 1 and ¼ cups shredded havarti cheese
- 2 and ¾ cups warm milk
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp mustard powder
For The Zucchini
- 3 medium size zucchini sliced into thin rounds (1/4 inch)
- 3 eggs, beaten
- 2 tbsp flour
- 1 and ½ cups bread crumbs
- 1 and 1/3 cups grated parmesan cheese
- ½ tsp pepper
- ½ tsp salt
- Boil a pot of salted water and put pasta into it. Boil until cooked and drain the water.
- Using the same pot, melt about 4 tbsp of butter. Add flour and cook on medium-low heat for about a minute. Stir a number of times so that the flour doesn’t burn. Pour in milk and increase the heat. Bring it to a boil and cook until it has formed a thickened sauce. Remove the sauce from the heat and add all the cheese, cayenne, pepper, salt and mustard powder. Allow the cheese to melt ad add pasta. Transfer to a baking dish. Cover the dish and place in the refrigerator for about 2 hours or overnight.
- Take a bowl or shallow plate and mix together bread crumbs, pepper, salt and parmesan cheese. Whisk eggs in a separate bowl.
- Take a baking sheet and line with parchment paper. Place the zucchini rounds on the sheet in stacks of two. Take one tbsp of mac and cheese mixture and put it on top of the zucchini round. Now place another zucchini round on top of the mixture just like a sandwich. Put this back on the baking sheet and repeat with the rest of the zucchini rounds and mac and cheese.
- Grab one sandwich at a time and coat with eggs fully. After you have coated one, use a toothpick and insert it into the middle of the sandwich to secure everything. Now, dip the egg coated sandwich into bread crumbs and ensure that all the sides have been coated with the crumbs. Put it back on the baking sheet and repeat with all the sandwiches.
- Take the tray and put it into the fridge. Heat oil and fry two or three zucchini sandwiches at a time. Do not allow the mac and cheese to melt in the kitchen. Keep them refrigerated until it is time to put them in the hot oil. Fry each side for one or two minutes. Remove from oil and drain using paper towels. Serve hot.