Yields: 2-3 dozen bites
Prep time: 2.5 hrs (including freezing time)
Cook time: 4 minutes
- Boil Veggipasta™ Elbows in salted water for 6 minutes. Rinse with cold water. Set aside.
- In large mixing bowl, gently fold cheese sauce into cooked pasta.
- Sprinkle in shredded cheese and mix until even distributed.
- Form 1/2 inch balls with spoon or hands, pressing lightly to make compact. Place on
- lined baking sheet. Alternatively, pack pasta mixture into large silicon ice cube trays. Freeze for at least 2 hours.
- Fill deep fryer with oil to line and heat to 375F.
- Prepare 3 shallow dishes: one with corn starch; one with beaten eggs, milk, salt, and pepper; and one with Veggicrumb™.
- Dust frozen pasta in cornstarch, tapping off excess.Submerge in wet batter, draining excess. Place in Veggicrumb™ and cover completely. Let sit in crumb for at least 3 minutes to set.
- Place small batches in deep fryer for 3-4 minutes. Transfer to baking sheet lined with paper towel to drain excess oil.
- Enjoy hot or store frozen up to 1 month.