January 10, 2009

Fried Mozzarella Balls

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

Accompaniment: warm homemade or bottled spicy tomato sauce

Heat about 1 1/2 inches oil to 360°F 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 360°F between batches.)

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