About 5 cups canola oil
1 lb drained bocconcini (small mozzarella balls)
3 Large eggs, beaten
1 Cup plain dry bread crumbs
Home made or bottled tomato sauce

Heat about 1 1/2 inches of oil to 36 degrees F in a heavy sauce pan.
Double coat cheese balls by dipping in egg and bread crumbs and repeating.
Place on wax paper until ready to fry.
Working in batches of 10 or so, lower into the oil with a slotted spoon.
Turn to brown, work quickly as they brown in about 30 seconds.
Drain on paper towels
Season with salt and pepper.
Serve with tomato sauce for dipping.