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Fried Mozzarella Balls


Fried Mozzarella Balls
Gourmet | January 2009
by Lillian Chou

Fried Mozzarella Balls
(photo by: Romulo Yanes)
Yield: Makes about 3 dozen
Active Time: 25 min
Total Time: 45 min
 
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

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


Comments

( 1 comment — Leave a comment )
greeklady
Feb. 4th, 2010 06:55 pm (UTC)
Alrighty I thought you were evil with the bison burgers since I was headed to TJ's and almost bought the ingredients. I have been jonesing for a good burger. Then I was thinking pasta and almost bought these mozzarella balls and man I am glad I didn't. Id be in the kitchen right now.

Mmmm fried cheese.... mmmm

Evil goodness that is you!!
( 1 comment — Leave a comment )

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