Fried Marinated Mozzarella Balls |
|
 |
Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 36 |
|
these can be served as an appetizer with spaghetti sauce or a spicy tomato sauce... or they can be served with spaghetti instead of meatballs...these can easily be Gluten Free if you use GF bread crumbs.... it is important to use fine bread crumbs so you form a solid coating around the cheese. Read more ...or it will melt all over the place in the oil..!!! the recipe and photo are courtesy of Gourmet | January 2009 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 |
***** it is important to use fine bread crumbs... you want to form a solid coating around the cheese....or you will have a mess when you fry them |
Directions:
1. Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
2. Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
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.)
|
|