INGREDIENTS
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1 cup vegetable or peanut oil, for frying
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Two (16-ounce) containers bocconcini (small balls of fresh mozzarella)
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½ cup all-purpose flour
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1 egg, lightly beaten
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1½ cups bread crumbs
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Kosher salt
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3 tablespoons freshly chopped parsley, for garnish
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1 cup marinara sauce, warmed for dipping