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Epicurious
Gourmet

Fried Mozzarella Balls

By Lillian Chou

4.3

(24)

Image may contain Confectionery Food Sweets and Meatball
Photo by Romulo Yanes

Recipe information

  • Total Time

    45 min

  • Yield

    Makes about 3 dozen

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

Preparation

  1. Step 1

    Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.

    Step 2

    Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

    Step 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.)

TagsFritterItalian AmericanItalianEuropeanMozzarellaCheeseDairyStarterSnackDinnerNut FreeVegetarianDeep FryGourmet

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