2000s Recipes + Menus

Fried Mozzarella Balls

Makesabout 3 dozen
  • Active time:25 min
  • Start to finish:45 min
January 2009
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.

View more of our favorite recipes from this issue.
  • 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
  • Equipment:

    a deep-fat thermometer
  • 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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