That’s what lulu calls them. When I tell her I’m making them she jumps around shouting for joy. Fingers crossed she is always that easy to please.
1 container of bocconcini (mini mozzarella balls)
1/2 cup flour in shallow dish
3 eggs beaten in separate dish
2 cups panko crumbs in another shallow dish
1/2 teaspoon thyme
1/2 teaspoon oregano
oil for frying (I use peanut or canola depending on what I find in my pantry)
Get your oil heating. I use my stock pot to fry these so there’s less splattering. Just pour a couple of inches of oil in the pan, along with a deep-fat thermometer and while the oil is heating you can prep the cheese.
Mix the salt, thyme, and oregano into the panko and set aside.
Drain the cheese and place on plate lined with paper towels and roll the bocconcini around to dry them off.
Dredge the cheese in the flour.
Then dip in the egg mixture to coat and roll in panko crumbs. I usually leave mine in the panko dish until I’m ready to fry.
When your oil is a 360 degrees you can start frying. I find cooking them in two batches works best. It takes about 45 seconds to 1 minute for each batch. The are best eaten right away, which really isn’t a problem. I like mine with a warm marinara, but lulu loves to eat them with ketchup. I’m considering enrolling her in a 12 step program for her ketchup addiction.