Fried Mozzarella Balls
- a deep-fat thermometer
- 3 large eggs
- homemade or bottled spicy tomato sauce
- About 5 cups vegetable oil
- 1 cup plain fine dry bread crumbs
- 1 pound marinated bocconcini (small mozzarella balls)
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,...