Ingredients
1 cup Ditalini Pasta
1 Tbsp. Butter
1 cup + 1 Tbsp. flour
1 cup Milk
6 oz. Fontina Cheese
¼ tsp. Ground Nutmeg
3.5oz thick cut Prosciutto
½ Tbsp. Olive Oil
4 cups Canola Oil
2 Chicken Breasts
Salt
Pepper
3 Eggs
2 cups Panko
1/2 cup Apricot Preserves
❃❃Makes 50 Balls❃❃
Preparation
Grate cheese, dice prosciutto into ¼ by ¼ inch pieces and set up dredging station with one 1 cup flour on one plate, three eggs beaten in a bowl and 2 cups panko on a third plate.
Add water to a saucepan large enough to boil 1 cup of pasta. Bring to a boil over high heat and add pasta cooking according to package instructions or until slightly al dente. Once cooked, drain and set aside.
Cut chicken into small pieces that are about 1/4 inch by 1/4 inch.
Chicken
Add ½ Tbsp. olive oil to skillet along with chopped chicken and a pinch of salt and pepper. Cook for 3-5 minutes until all chicken is cooked through. Once cooked remove from heat and put chicken on a plate with paper towels to drain any oil.
Mac-n-Cheese
Add 1 Tbsp. Butter to a saucepan and melt. Once melted add 1 Tbsp. flour and whisk together. Cook for a couple of minutes to cook out flour taste. Whisking add in milk and continue whisking until there are no lumps. Add nutmeg, cheese and a pinch of salt and pepper. Once cheese sauce is smooth and thick stir in pasta, chicken and prosciutto. Once combined remove from heat and cool in the refrigerator for at least one hour.
Assemble
Once pasta mixture has completely cooled use a 1 Tbsp. scoop to measure out mixture, roll into a ball and set aside. Once all balls have been rolled and mac-n-cheese mixture is gone put the balls into the refrigerator to allow mixture to set for at least 30 minutes. After balls are set start dredging each in the flour until completely coated, then coat in egg mixture and finally coat in panko mixture.
After all the macaroni balls are formed put them in the refrigerator until oil is heated. Heat 4 cups canola oil to 350 in a deep sided Dutch oven. Once oil is at temperature add 4-6 balls into oil to cook at a time with a spider or slotted spoon. Let cook until browned and crispy. Remove with slotted spoon onto a cooling rack that is over a sheet pan lined with foil. Once all balls are fried serve or put sheet pan in the oven at the lowest temperature to keep warm for up to 30 minutes.
Add apricot preserves to a pan and heat until sauce is slightly warmed. Transfer to a bowl to serve for dipping.