Fried Mozzarella Bites
Source of Recipe
From "Wine Bites" by Barbara Scott-Goodman
"The secret for achieving just the right coating on these fantastic fried mozzarella balls that are golden on the outside and meltingly gorgeous on the inside is to roll them in a bit of flour before dipping them in egg and bread crumbs, and chilling them a bit before frying so they don't cook too fast."
List of Ingredients
• 12 mozzarella balls (bocconcini), about 1½ inches in diameter
• 2 cups unbleached all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 large eggs, lightly beaten
• 2 cups fresh bread crumbs
• Canola oil for frying
Slice the mozzarella balls in half, place in a colander in the sink, and let drain for 2 hours. Line a baking sheet with wax paper and set aside.
Whisk together the flour and salt and pepper to taste in a shallow bowl. Put the eggs and bread crumbs in separate shallow bowls. Dip each piece of cheese in the flour, then in the egg, then in the bread crumbs, shaking off any excess after each step. Put the cheese balls on the prepared baking sheet and refrigerate until chilled, about 30 minutes.
Pour oil into a heavy-bottomed skillet or frying pan to a depth of 2 inches and heat until hot but not smoking. Working in batches, fry the cheese balls until golden, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat to fry the remaining cheese. Serve at once.
Serves 6 to 8
• Wine Bite Idea:
The fried mozzarella balls are quite delicious eaten on their own, but you will also receive raves if you serve them with warm tomato sauce or pesto sauce for dipping.