Top Ramen® Cacio e Pepe Balls
- 4 packages Top Ramen®, without seasoning packets, reserve 2 for breading
- 1/2 tbsp fresh cracked pepper
- 1 1/2 cups Asiago or parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup + 1/4 cup flour
- 1 egg, beaten
- Canola oil
- 1/4 cup butter
- 1 cup noodle water
- Salt and pepper to taste
Bring a saucepan of water to boil over high heat. Once boiling, add 2 packages of Top Ramen® noodles. Cook noodles for 6 minutes to release the starch. Once done, transfer noodles to a baking sheet lined with paper towels to absorb the moisture. Keep the noodle water for use later.
Once the noodles have cooled, combine the noodles, cheeses, and black pepper in a large bowl. Form the noodles into 2-inch balls. Refrigerate for 15 minutes.
Fill a large soup pot halfway with canola oil. Heat over the stove on medium / high heat until the oil reaches 325 degrees Fahrenheit.
While oil is heating, place 2 packages of Top Ramen® noodles in a large ziploc bag. Use a mallet or rolling pin to finely crush them.
In 3 separate small bowls, add 1 cup flour, beaten egg, and ground Top Ramen® noodles. Dunk chilled noodle balls in flour, then egg, then Top Ramen®. Place directly into heated oil and fry about 5-10 minutes until golden brown. Once golden brown, remove to a plate lined with paper towels to absorb the excess oil.
In a separate pan, start your sauce by melting butter in a skillet. Whisk in remaining 1/4 cup flour until combined. Add noodle water and continue whisking until the sauce is desired thickness. Add salt and pepper to taste. Pour over your cacio e pepe balls, or use as a dipping sauce!