Fried Mozzarella Balls
Post date
Tuesday, December 29, 2009 - 12:26
Source of Recipe
Gourmet | January 2009 by Lillian Chou
Serves/Makes/Yields
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
Preparation
Equipment: a deep-fat thermometer
- Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart 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 360°F between batches.)
Accompaniment: warm homemade or bottled spicy tomato sauce
Type of Cuisine
Type of Meal