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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 3 |
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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 |
accompaniment: warm homemade or bottled spicy tomato sauce |
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.)
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