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Fried Mozzarella

Source of Recipe


Everyday Food, December 2010



List of Ingredients



• 1 cup all-purpose flour
  
• 2 large eggs
  
• 1 cup panko
  
• 1 tsp dried thyme
  
• Coarse salt and ground pepper
  
• 1 pound bocconcini (bite-size fresh mozzarella balls)d
  
• 2 cups vegetable oil
  
• Tomato sauce, for serving
  






Instructions



1. Preheat oven to 250°F.
   
   
2. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with two bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
   
   
3. In a small saucepan, heat vegetable oil over medium-high until a pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, four at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.
   
   Makes 40.