Macaroni and Cheese Fritters Recipe

• Preheat oven to 350°F (180°C)
• In a medium size pot, heat the oil and add in the onions over medium heat and gently sautée for a minute to extract the flavours.
• Stir often to avoid getting too much colour.
• Add in the flour, and cook the roux (flour and oil) for a few minutes.
• Slowly pour in the Lactantia® 10% Half & Half Cream while whisking vigorously to avoid lumps.
• Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes.
• Sprinkle in the cheese, while continuing to whisk.
• Slowly add in the chicken stock until desired thickness is achieved.
• In a bowl, mix together the cooked macaroni and the cheese sauce with ¼ cup of the seasoned breadcrumbs and ¼ cup of the flour, and let cool.
• Set up your breading station with three plates: plate 1 for flour, plate 2 for eggs beaten, plate 3 for seasoned breadcrumbs.
• Once macaroni mixture is cooled, form into patties and place in the flour plate to coat.
• Then, place in egg and end in the breadcrumbs.
• In a large nonstick pan, heat your oil on medium heat
• Once oil is hot enough, take each fritter, and sear on all sides.
• Place on a parchment-lined baking sheet and bake in the oven for 10 minutes.
• Serve with chipotle aioli.

Aïolï :

• In a bowl, mix together the mayo, lemon juice, and chopped chipotle pepper.
• Adjust seasonings and refrigerate.