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Cheese Louise, That’s Crispy!

Chili-Lime Velveeta Shells and Cheddar Croquettes, Deep-Fried and Panko-Crusted

1 hour 10 minutes (includes chilling time)
Serves 4
AppetizerAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take

Meet the American bar snack you never knew you needed: mac and cheese, but reimagined as crispy, cheese-stuffed croquettes with a chili-lime zing. Get ready to learn why cold pasta is your best friend for deep frying and how panko turns crunch into an art form.

Equipment needed
  • Dutch oven or deep heavy pot
  • Slotted spoon

Ingredients

Yield
4

Instructions

  1. 01
    Prepare the Velveeta shells and cheese according to the package directions, then transfer to a large mixing bowl.
  2. 02
    Stir in the shredded sharp cheddar cheese while the pasta is still hot until melted and thoroughly combined.
  3. 03
    Spread the mac and cheese mixture evenly into a shallow pan or baking dish. Cool at room temperature for 15 minutes, then cover and refrigerate until fully chilled and firm, about 30 minutes.
  4. 04
    Once chilled, use a large spoon or ice cream scoop to portion the mixture into 12 balls, about 2 inches each. Gently roll and shape each ball into a short, fat cylinder (croquette shape).
  5. 05
    Set up a standard breading station: Place the flour in a shallow dish. Beat the eggs with 1/4 teaspoon salt in a second dish. Pour the panko breadcrumbs in a third dish.
  6. 06
    Dredge each croquette in flour, shaking off excess, then dip in the egg mixture, then roll thoroughly in panko to coat.
  7. 07
    Place breaded croquettes on a parchment-lined baking sheet and refrigerate for 15 minutes to help the coating set.
  8. 08
    Heat the vegetable oil to 350°F in a deep Dutch oven or heavy pot. Line a plate with paper towels for draining.
  9. 09
    Fry croquettes in batches, 3 or 4 at a time, until golden brown and crisp, about 3 minutes per batch. Use a slotted spoon to transfer to the paper towel-lined plate. Let cool for 2 minutes.
  10. 10
    While still hot, sprinkle croquettes with the chili powder, lime zest, and remaining 1 teaspoon salt.
  11. 11
    Serve immediately, ideally with extra lime wedges if you want even more citrus punch.

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