A few of you will know of my friend Steph, who has Fructose Malabsorption and eats vegan. We have been on a few adventures for the website. From Supercharger and Raw Trader earlier last year and then we celebrated Steph’s birthday at The Cornish Arms. It was at this celebration that I decided to develop this recipe.
The Cornish Arms have vegan deep fried mac and cheese balls, however, they are not low fodmap and certainly not gluten free. So I promised Steph that I would create a recipe we could both enjoy without any ramifications. It was a pretty easy recipe to put together, although the mac and cheese will need to set a bit to firm up so it can be time-consuming.
We start with a gluten free vegan mac and cheese and you can certainly stop here if the deep-fried crust doesn’t appeal to you. Thankfully bio cheese and nuttelex are both vegan and gluten free. You’ll want your mac and cheese to have a thick sticky sauce to help the pasta hold its shape. I poured this into a thin tray and allowed to cool for an hour. After the mac and cheese cooled, I was able to roll it into ball shapes. If you are having trouble with your mac and cheese holding its shape you can melt down additional bio cheese and pour it over the top. Your balls can be as big or as small as you’d like to make them. I formed mine to about the size of a golf ball and they went golden quickly in the oil.
Next, I rolled them in gluten free, low-fodmap, vegan crumbs. Try saying that ten times really fast. I used the Casalare Breadcrumbs and did a double coat on each ball. From here you can air fry or bake them if you’d like a healthier option. In addition to deep frying, you can also shallow fry these. The temperature of your oil if you are deep frying is really important if it is too cold the mac and cheese ball will fall apart. For my deep fryer, I had the temperature on 190. They went golden brown in a few minutes. Since nothing needs to be cooked inside they don’t need to be in for too long. I’d say 3 to 5 minutes. If you do overcook them they will be a little dry on the inside.
Take them out and drain them on some paper towel and you have delicious mac and cheese balls that everyone can enjoy. Even Brody who is vehemently against bio cheese thought these were delicious. I always season the balls after I deep fry them but you are more than welcome to add salt and pepper to the mac and cheese mixture instead.
I hope you enjoyed these and I can’t wait to see the mac and cheese balls you create!
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Until Next Time;
Ashlee; The Aussie Coeliac.