5/5
(1 Votes)
Ingredients
- 1 cup flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp dried thyme
- salt and pepper
- 1 pound bocconcini, bite size fresh moxxarella balls
- 2 cups vegetable oil
- Tomato sauce for serving
Preparation
Step 1
Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat egggs. In a third bowl combine breadcrums with thyme. Season each with slat and pepper.
Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg and roll in breadcrumbs, pressing gently to adhere.
In a small saucepan, heat oil over medium high until a pinch of breadcrumbs sizzles and floats to the top.
fry bocconcini 4 at a time until golden brown turning occasionally, 2 minutes per batch. with a slotted spoon transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconci. Service with tomato sauce for dipping.