Side: Fried Mozzarella Balls

 

http://www.epicurious.com/recipes/food/views/Fried-Mozzarella-Balls-351156

• 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.)