Fried Bocconcini

Party appetizers served with warm tomato sauce.

About 4 cups vegetable oil
3 large eggs, beaten
1 cup Italian seasoned dry breadcrumbs
1 lb. drained bocconcini balls, patted dry
Salt and pepper to taste
2 cups of canned tomato sauce or your favourite homemade, warmed
Special equipment: deep fat thermometer

Heat about 1-1/2″ oil to 360°F in a 3-1/2 to 4-quart heavy saucepan.
Meanwhile, double-coat bocconcini by dipping in eggs, then rolling in the breadcrumbs, and repeating. Transfer to a cookie sheet lined with parchment paper.
Working in batches of 7-10, lower prepared balls into oil with a slotted spoon and fry, turning occasionally, until golden brown (should only take about 30 seconds per batch).
Drain on paper towels and season with salt and pepper. (Return oil to 360°F between batches.)
Serve with warm tomato sauce (canned or homemade) for dipping.

Makes 3 dozen.