Yields: 2-3 dozen bites

Prep time: 2.5 hrs (including freezing time)

Cook time: 4 minutes

1. Boil Veggipasta™ Elbows in salted water for 6 minutes. Rinse with cold water. Set aside.
2. In large mixing bowl, gently fold cheese sauce into cooked pasta.
3. Sprinkle in shredded cheese and mix until even distributed.
4. Form 1/2 inch balls with spoon or hands, pressing lightly to make compact. Place on
5. lined baking sheet. Alternatively, pack pasta mixture into large silicon ice cube trays. Freeze for at least 2 hours.
6. Fill deep fryer with oil to line and heat to 375F.
7. Prepare 3 shallow dishes: one with corn starch; one with beaten eggs, milk, salt, and pepper; and one with Veggicrumb™.
8. Dust frozen pasta in cornstarch, tapping off excess.Submerge in wet batter, draining excess. Place in Veggicrumb™ and cover completely. Let sit in crumb for at least 3 minutes to set.
9. Place small batches in deep fryer for 3-4 minutes. Transfer to baking sheet lined with paper towel to drain excess oil.
10. Enjoy hot or store frozen up to 1 month.