- Prep time
- 15 minutes PT15M
- Cook time
- 25 minutes PT25M
- 24–30 pieces
These pearl-sized pieces of fried cheese deliciousness will prove to be a hit at any gathering, especially when paired with a tasty duo of dipping sauces. Make sure to serve them hot out of the fryer so your guests can savor all the melty goodness.
- 5 slices sourdough bread, 1-inch diced
- 2 cloves garlic, minced
- 2 tablespoons oregano, chopped
- 1 pint mozzarella perlini
- 2 eggs, beaten
- 1 cup flour
- 3 tablespoons pesto
- 2 tablespoons olive oil
- 4 ounces marinara
To create bread crumbs, heat oven to 325°F and toast bread on baking sheet for 20 minutes until golden brown. Let cool and then transfer to a food processor with the garlic and oregano. Process until finely ground and then transfer to a work bowl.
Drain mozzarella and place on a towel to remove any excess moisture. Bread mozzarella by coating in flour, dipping in egg, and then rolling in bread crumbs. Place back in the egg mixture and then into the bread crumbs again to make a double coat. This will ensure that the mozzarella stays intact during frying.
Pour vegetable oil into a heavy-bottomed sauce pot to a depth of about 2 inches and heat to 350°F. Fry mozzarella balls for 1–2 minutes until golden brown. Remove from oil and place on a towel to drain.
Mix pesto sauce with 2 tablespoons olive oil, and warm the marinara in a sauce pot or in the microwave. Serve mozzarella balls with pesto and warm marinara dipping sauces.