FRIED MOZZARELLA BALLS

By BobD

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

Details

Servings 3
Adapted from gourmet.com

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.)