• Cooking Time: 45
  • Servings: 36
  • Preparation Time: 25


  • * 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


  • 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.)


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