Fried Rosemary Mozzarella Balls

• Vegetarian

• Produce

  • 2 tbsp Rosemary, leaves

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Your favorite marinara sauce

• Baking & Spices

  • 1/2 cup Flour
  • 1/2 tsp Salt and fresh cracked pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1 8 oz container Cherry sized mozzarella balls
  • 1/2 cup Milk
  • 1/2 cup Parmesan cheese, grated

Found on theviewfromgreatisland.com

Directions

• Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
• Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
• In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, youre aiming for around 330--340F.
• Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You dont want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they dont stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
• Serve hot with warmed marinara sauce for dipping.