Deep Fried Butternut Squash Mac & Cheese

In Wisconsin, we’re known for deep frying everything from fish to candy bars. And if you’ve been to the State Fair, you know that’s only the beginning (deep fried butter, anyone?).

So when we found ourselves with some leftover Butternut Squash Mac and Cheese, I figured why not?

Before this point, I’d never eaten deep fried mac. I got the idea from Brenton (who would indulge in these morsels before class at UW Milwaukee).

Deep Fried Butternut Squash Mac and Cheese

Start by whipping up a batch of baked Butternut Squash Mac and Cheese (adapted from Martha Stewart). Let cool.

Next, place some parchment paper on a baking sheet. Use a biscuit cutter to pack down the mac to create hockey pucks. Place in the freezer overnight. Before frying, defrost slightly.

Preheat the oil in your fryer to 350 degrees. Then make your favorite Beer Batter. Dip each mac and cheese puck in the batter. Shake of excess.

Place in the fryer.

Remove when batter becomes golden brown – about 3 to 4 minutes.

Now, just don’t burn your mouth.

Quick: Favorite deep fried food?


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Welcome to She's on the Run! I'm Alysha, a copywriter and food writer living in Milwaukee. I live to run, write and explore wonderful food - this blog is how I find balance while constantly being on the run. Feel free to reach me at with any questions or comments.
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