Fried Mozzarella Balls

Name: Fried Mozzarella Balls
Yield: 4 servings
Ingredients: 1 About 5 cups vegetable oil; 1 1 pound drained marinated bocconcini (small mozzarella balls), patted dry; 1 3 large eggs, beaten; 1 1 cup plain fine dry bread crumbs; 1 Equipment: a deep-fat thermometer; 1 Accompaniment: warm homemade or bottled spicy tomato sauce

From the kitchen of Carly

Crispy golden shells give way to molten cheese centers in these fried mozzarella balls. Double-breaded for maximum crunch, they hit the oil for mere seconds before turning into bubbling pockets of richness. Dunk them in spicy tomato sauce and eat immediately.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1About 5 cups vegetable oil
11 pound drained marinated bocconcini (small mozzarella balls), patted dry
13 large eggs, beaten
11 cup plain fine dry bread crumbs
1Equipment: a deep-fat thermometer
1Accompaniment: warm homemade or bottled spicy tomato sauce

Instructions

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.)