Leftover macaroni & cheese (or other creamy cheese-based pasta),
chilled in the refrigerator overnight
Flour, for dredging
salt & black pepper, to taste and Tony's
1 egg, lightly beaten
Heat about 2 inches of oil in a medium cast iron skillet over medium heat until it reaches 350 degrees. We used our fry daddy, which was the first time that I had used one rather than Daniel using it and I learned an important lesson...DO NOT leave the top on while warming up the oil... I had a major blonde moment!
While the oil heats, use a spoon and your hands to scoop out 1/4 cup sized spoonfuls of the macaroni and cheese. Use your hands to mold into round patties and set on a wax paper-lined plate. Repeat with all the leftover pasta.
Pour about a cup of flour into a shallow pan. (Note that this amount will be determined by how much leftover pasta you will be using). Season with salt and black pepper, AND TONYS. Pour panko into a second shallow pan and the egg into a third.
Take each patty and gently dredge in the flour mixture. Dip in the egg until fully coated. Let the excess drip off before dredging in the panko breadcrumbs making sure to full coat the patty. Set aside and repeat with the remaining patties.
Once your oil has reached 350 degrees, fry the patties 2-3 at a time for about 1-2 minutes each side until they are golden and crisp. Remove to a paper towel-lined tray and let drain for a few minutes before serving.