Fried Mozzarella

Preheat oven to 250 levels. Field flour in a bowl. In a single other bowl, beat eggs. In a Third bowl, combine panko with thyme. Season every with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to stay.

In a miniature saucepan, heat vegetable oil over medium-high till pinch of breadcrumbs sizzles and floats to the head when added. Fry bocconcini, 4 at a time, till golden brown, turning once in a whereas, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Serve warm in oven and repeat with final bocconcini. Serve with tomato sauce for dipping.