Ooh, they sound violent! But they’re yummy mozzarella cheese balls, perfect for a watch party for the big game.
You will need:
- Deep-fat fryer, or a large (3 or 4 qt.) heavy saucepan; waxed paper; paper towels
- It is helpful if you have a deep-fat thermometer to attach to the saucepan; otherwise, heat oil in pan on medium heat just ‘til it starts to smoke, then turn down just a bit
- If you make your own mozzarella balls, do it the day ahead and marinate overnight
- 25 minutes prep time, another 20 minutes of frying time
- Makes about 3 dozen
5 C. vegetable oil (peanut oil is good)
1 lb. drained marinated bocconcini (small mozzarella balls in oil with spices)
OR, to make your own, mix spices and roll balls; marinate overnight:
— 1 lb. fresh mozzarella balls, small size (check with your grocer’s deli)
— 1 clove garlic, minced
— 1 T. extra virgin olive oil
— 1 tsp. basil
— ½ tsp. oregano
— ¼ tsp. red pepper flakes
— ¼ tsp. kosher salt, or to taste
3 large eggs, beaten in a small bowl
1 C. plain fine dry bread crumbs in another small bowl
1 C. spicy tomato sauce
When you’re ready to fry balls: heat your deep-fat fryer OR pour about 1½” of oil into your heavy saucepan and heat to 360 degrees.
Double-coat the mozzarella balls by dipping in the beaten eggs, then in the bread crumbs. Then repeat the eggs-crumbs order. Place each ball on waxed paper.
Working in batches of 10, lower balls into oil with a slotted spoon. Fry, turning occasionally, ‘til golden brown, about 30 seconds per batch. Re-heat oil to 360.
Transfer to paper towels to drain and gently blot away oil. Season with salt.
Serve with toothpicks and a dipping sauce of spicy bottled tomato sauce. Or make your own out of canned tomato sauce with Italian seasonings to taste.
By Susan Darst Williams With Clay Friis | www.TheDailySusan.com | The Guy Food Guy | © 2017