Fried Mozzarella

By cheeserohan

Ingredients

• 1 cup all-purpos flour
• 2 large eggs
• 1 cup panko or plain dried breadcrumbs
• 1 teaspoon dried thyme
• coarse salt and ground pepper bocconcini (bite-size fresh mozzarella balls; 1 pound total)
• 2 cups vegetable oil

Details

Servings 40

Preparation

Step 1

Preheat oven to 250F. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine breadcrumbs with thyme. Season with salt 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 vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini 4 at a time, unti 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 bocconcini. Serve with tomato sauce for dipping.