Appetizer: Fried Fresh Mozzarella and Homemade Marinara

Fried Fresh Mozzarella:

2 tsp Italian seasoning
1 cup bread crumbs
2 eggs

1 1/2 cup bocconcini cheese (small fresh mozzarella balls), patted dry

5 cups canola oil
Fresh parsley for garnish

Freeze the bocconcini cheese for at least two hours before making.

In a large dutch oven, heat the oil to 360 degrees F. Beat the eggs in a small bowl. Mix the Italian seasoning and the bread crumbs together in another small bowl. Double coat your mozzarella balls by dipping them in the egg wash and then the bread crumbs and repeating.

Once the oil has heated drop the mozzarella balls into the oil and cook for 1 minute or until they are golden brown. Remove them with a Chinese Skimmer and place them onto a plate lined with a paper towel to soak up the excess oil.

Let them cool down. Then neatly arrange them on to a serving platter with a small serving bowl of homemade marinara. Garnish the plate with fresh parsley.

Homemade Marinara:

1 (6oz) can Italian stewed diced tomatoes
1/4 cup tomato sauce
1 tbsp olive oil
2 tsp finely chopped fresh basil
1 tbsp brown sugar
1 1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1 tbsp chives, finely chopped

Mix these ingredients into a food processor. Heat in a small sauce pan on low for ten minutes. Pour into a dish and serve warm.