These bite-size mozzarella balls have a crisp outer shell and a perfectly gooey center. For an even creamier texture, make your own fresh mozzarella.
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2000s Recipes + Menus
Fried Mozzarella Balls
Makesabout 3 dozen
- Active time:25 min
- Start to finish:45 min
January 2009
- 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
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Equipment:
a deep-fat thermometer -
Accompaniment:
warm homemade or bottled spicy tomato sauce
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Heat about 1 1/2 inches oil to 360°F in a 3 1/2- to 4-qt heavy saucepan.
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Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
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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.)
- Keywords
- lillian chou,
- cheese,
- vegetarian,
- italian
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