Crumbed Mozzarella Balls

These crumbed mozzarella balls are the perfect appetiser or game day snack. These are a crowd pleaser every time, so feel free to double or triple the recipe. I like to useMassimo's Cherry Bocconcinimozzarella balls. They're the ideal size for canapés and save you having to divvy up the larger mozzarella balls evenly. Found at New World and Pak n Save, the little tubs are relatively cost effective as well at $5 each.

Kids are perfect helpers for prepping these crunchy little morsels, but do keep them out of the way when deep frying. I use a small, deep sided saucepan with only two inches of canola oil. That way the bubbles don't splash up and you have plenty of room to deep fry safely. The check that the oil is ready and hot enough, we use a wooden spoon. Dip the handle end of the spoon into the oil. If bubbles appear around the handle, the oil is hot enough to fry.

With the crumbs, I adore using breadcrumbs. Panko crumbs are a little too sharp in texture when deep fried but breadcrumbs add a delicious crunchy texture. We have bagel love crumbs on hand, which add a beautiful rich flavour to these crumbed mozzarella balls. I like to add a little dried oregano to the crumbs for an extra little boost of deliciousness. Tarragon is also lovely, just be gentle with it as too much lends a very grassy flavour.

I like to serve these with a rich pesto dip to help cut through the oil. I'm also fond ofOver the Moon's red pepper and orange  relish for a beautiful delicious twist. You should look for something to cut through the oil and balance the richness of the cheese. Serve these hot from the stovetop and with an ice cold beer...