These little balls of deep fried mazzarella are fantastic little finger foods that can be served with both sweet and savoury dipping sauces. Make them a few hours before you serve, and then just heat them up slightly a few minutes before.(for 8 people)
What you need
500g mozzarella (small pieces about 3cm diameter)
3 eggs beaten
Oil for frying
Remove the mozzarella balls from the packaging and drain off all of the liquid.
Place them on paper towel and pat dry. This is very important.
Heat about 2-3 cm of oil in a pot to medium, not very hot. You want the scheese to melt slightly during the cooking process.
Dip the balls into the beaten egg and shake off excess, then into the bread crumbs and set aside. Dip into the breadcrumbs a second time before placing into the hot oil.
When the mozzarella balls are golden brown, remove and drain on paper towel.
Serve with a tomato salsa, fruit chutney or cranberry sauce.