Ingredients
1 c. all-purpose flour
2 large eggs
1 c. panko or plain dried breadcrumbs
1 tsp. dried thyme
Coarse salt
ground pepper
1 lb. bocconcini (bite-size fresh mozzarella balls)
2 c. vegetable oil
tomato sauce
Preparation
Step 1Preheat oven to 250 degrees F. 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 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.Step 2In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 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. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
