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
via Fried Mozzarella Balls Recipe at Epicurious.com.
Wednesday, February 3rd, 2010, 17:55 | 
Appetizer, Chef Brad's Blog Post, Recipe Blog | 
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