The main advantage to having your own deep fryer at home is that you can deep fry ANYTHING to see if it is tasty. While some things are a complete disaster (corn on the cob, applesauce, gum), some things end up being the best thing ever.
You may recall that on our trip to Chicago last month we discovered that every single restaurant and bar has macaroni and cheese (which I am told is the result of Michael Jordan requesting it everywhere when he first moved there). One of the places we went had deep fried mac and cheese. It was good, so this past weekend I decided to try to make my own special recipe. What resulted was nothing short of the re-definition of the human existence.
You must all now bow down to the awesomeness that is Gibby's Extra Crispy Hot and Spicy Beer Battered Deep Fried Macaroni and Cheese Patties. Also known as G.E.C.H.S.B.B.D.F.M.C.P.s.
It's a long name, but something so awesome needs a long name.
To make this awesomeness, you need:
An awesome fry chef (of course it's "chef"- I am a professional)
An almost-commercial grade deep fryer that your brother in law gave to you thinking you were gonna sell it at your yard sale and give him the money only you didn't sell it you kept it for yourself.
Mac and cheese you have made and stored in the fridge for a while so it is nice and gummy, and fry batter. The other ingredients are secret, so I have concealed their identity to protect the secret. Yes, those are vegetables that we battered and deep fried as well. Amy and the Bandit thought we should have some "healthy" food. Special thanks go out to the Bandit for providing the batter, which is apparently the best in the world and can only be privately purchased by Rusty's grandmother via phone call direct to the company.
And finally you will need some beer for the batter (and also for the chef).
First, make a humongous mess making the batter and mixing the dry rub seasonings.
Then, grab handfuls of the mac and cheese and mix/compress it with the secret seasonings and panko crumbs. By the way, Amy and the Bandit suggested I make them smaller than hamburgers but I overruled them on principle.
Next, dip the formed patties in the beer batter and drop them in the fryer. Woo Hoo!
This is what you end up with.
The best thing ever. Beer battered crispiness with a mac and cheese finish.