Description

72 ⅓-oz. BelGioioso Fresh Mozzarella Ciliegine cheese balls, drained

1½ T. smoked sweet Spanish paprika

1 T. ground cumin

1½ tsp. garlic salt

¾ c. (3½ oz.) all-purpose flour

3 whole eggs

1½ c. (6 oz.) dry unseasoned breadcrumbs

Olive or vegetable oil, as needed, for frying

Directions:

Pat drained cheese balls dry on paper towels; set aside. Combine paprika, cumin and salt in a small bowl. Lightly coat each cheese ball in spice mixture on all sides. To set up for breading, add flour to a shallow dish, beat eggs in a second dish (with 1 to 3 T. water) for egg wash, and add breadcrumbs to a third dish. Dredge seasoned cheese balls in flour, shaking off excess. Dip into egg wash to coat completely, then into breadcrumbs, pressing the crumbs to adhere to cheese evenly. Place the breaded cheese on a tray in a single layer. (Or repeat process for twice-breaded cheese balls.) Refrigerate, uncovered, until ready to fry. Shallow-fry in olive oil over medium heat in skillet until browned, turning once, about 1 minute each side. Alternatively, deep-fry in 375°F vegetable oil until golden brown, about 1 minute. Drain on paper towels before serving. Makes 12 servings of 6 fried cheese balls.