Ingredients
Line a baking sheet with parchment paper. Using a cookie scoop, scoop 2oz balls of cold mac and cheese, smoothing them into balls with your hands. Set the balls on the prepared baking sheet as you go. Cover with plastic wrap and freeze for at least 30 minutes.
Prepare a breading station while you wait. Set up three shallow bowls. Fill one with flour, one with 2 eggs, and one with the breadcrumbs. Season each station with salt and pepper and whisk the eggs until smooth.
To bread the mac and cheese balls, start with flour, coating it all over. Then transfer to the egg mixture, using your other hand so you have one reserved for wet, and one for dry. Finish with the breadcrumbs, pressing them all over to adhere. Repeat the flour, egg, breadcrumb process one more time for a thick, sturdy coating.
Once all of the balls are coated, stick them back in the freezer while you heat your oil. Set a medium dutch oven over medium heat, and set up a landing zone with paper towels or a draining rack for your finished mac and cheese balls. Add 1 inch of neutral algae oil, and 1 inch of garlic algae oil, until you have around 2 inches of oil in your pot. Heat until 350 F on an instant read thermometer. Shallow fry the balls in batches of 2 - 3 at a time for 3 - 4 minutes per side, until golden brown.
Serve warm.
