Fried Rosemary Mozzarella Balls
Description
Make these yummy appetizer mozzarella balls for your next get together or party. Serve with your favorite homemade or store bought marinara sauce.
Ingredients
1/2 c. flour
1 egg
1/2 c. milk
1/2 c. panko bread crumbs
1/2 c. grated Parmesan cheese
2 T. very finely chopped rosemary leaves
1/2 t. salt
freshly ground black pepper, to taste
8 oz. cherry sized mozzarella balls
vegetable oil, for frying
marinara sauce, for dipping
Directions
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Set out 3 small bowls; put the flour in the first one. Beat the egg and milk together in the second bowl. Mix the panko, Parmesan cheese, rosemary, salt and pepper to taste in the third one.
Drain mozzarella balls; dry on paper towels. Dip cheese balls first in the flour, then in the egg, then in the panko mixture, tossing well to get an even coating. Double dip the balls back into the egg and back into the panko crumbs for a nice complete coating to make sure that the balls don't explode white cooking. Place coated balls on a platter.
In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. Temperature should read around 330-340 degrees on a thermometer.
Working in small batches, drop balls into hot oil; let fry to a golden brown, about a minute or so.Cheese should not ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don't stick and they get evenly cooked. Lift them out with a slotted spoon; place on a rack while cooking the remainder of the balls.
Serve hot, with warmed marinara sauce for dipping.