Name: Fried Mozzarella Balls
Cook time: 25 min
Total time: 45 min
Yield: Makes about 3 dozen
Ingredients: About 5 cups vegetable oil; 1 pound 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 or bottled spicy tomato sauce

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Photo by Romulo Yanes

Recipe information

Total Time
45 min
Yield
Makes about 3 dozen

Ingredients

About 5 cups vegetable oil

1 pound 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 or bottled spicy tomato sauce

Preparation

Step 1
Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
Step 2
Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
Step 3
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 360°F between batches.)