Pat dry the
Fresh Mozzarella Pearls (2 cups)
Set up the crumbling station. Place the
All-Purpose Flour (1/2 cup)
in a shallow bowl, beat the
in a separate bowl, and in a third bowl mix together the
Panko Breadcrumbs (1 1/2 cups)
along with the
Salt (1 tsp)
Fresh Thyme Leaves (1 Tbsp)
Cayenne Pepper (1/2 tsp)
Smoked Paprika (1 tsp)
Roll the balls in the flour, dusting off any excess, then dip in the egg, then finally dredge in the spiced panko crumb mixture. Repeat this process again for a thicker, crunchier coating.
Place balls on a tray and transfer to the fridge for 30-40 minutes to set.
To make the chilli mayo, combine
Mayonnaise (1 cup)
Sambal (1/2 Tbsp)
or Sriracha, and
Lime Juice (1 tsp)
in a bowl and mix well to combine. Leave aside.
Vegetable Oil (as needed)
into a deep fryer or heavy-based saucepan and heat until it reaches 350 degrees F (180 degrees C). In small batches, fry the balls for about 1 to 1 1/2 minutes, or until golden brown.
Remove and drain on paper towels. Season with additional salt while warm. Serve immediately with the chili mayo dipping sauce. Enjoy!