FRIED MOZZARELLA BALLS Recipe

3

Ingredients

3 DOZEN
For an even creamier texture, make your own fresh mozzarella.
5 About 5 cups vegetable oil
1 lb drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs
EQUIPMENT: a deep-fat thermometer
ACCOMPANIMENT: warm homemade spicy tomato sauce

Preparation

Step 1

Heat about 1 1/2 inches oil to 360F in a 3 1/2- to 4-qt heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating.

Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch.

Transfer to paper towels to drain and season with salt. (Return oil to 360F between batches.)