Active Time

　　25 min

　　Total Time

　　45 min

　　

Ingredients

Makes about 3 dozen

　　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

　　

Step 1

Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.

　　

Step 2

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

　　

Step 3

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.)