3 Servings 45 min Cook
16 Oz Mozzarella Cheese
5 Cup Vegetable Oil
1 Cup Bread Crumbs
3 Extra large Egg
1 Can, 15 oz (303 x 406) Tomato Sauce
Separate mozzarella and form into 8-10 small balls.
Heat about 1-1/2-inches oil to 360F in a 3 1/2-to 4-quart heavy saucepan.
Meanwhile, double-coat mozzarella balls by dipping in eggs, then in bread crumbs, and repeating.
Transfer to a sheet of wax paper.
Working in small batches, 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 360F between batches.
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