Crispy Chicken Parmesan Balls

Ingredients:

• Vegetable oil for frying
• 450 g of minced chicken
• 0.5 tsp Italian seasoning
• 1 large egg
• 1 and 1/4 tbsp. panko breadcrumbs
• 15 1cm cubes of semi-skimmed mozzarella (about 450g mozzarella)
• 2 tbsp. l. grated parmesan
• Heated marinara sauce, for dipping
• Special equipment: deep fat thermometer

Preparation:

1. Fill a large saucepan or cauldron halfway with oil. Attach a deep-fry thermometer to the side. Heat the oil over medium to 175°C.
2. Meanwhile, in a large bowl, combine the ground chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt, and a few grinds of black pepper.
3. Scoop 2 heaping tablespoons of ground chicken and form it into a flat circle with a diameter of 5 cm using your hands. Place a cube of mozzarella in the center of the circle. Form the ground chicken into a ball with the cheese inside. Place the ball on a plate or baking sheet and repeat with the remaining mozzarella and ground chicken.
4. In a medium bowl, combine the Parmesan, remaining 1 cup panko, and 1 teaspoon salt.
5. Working with one ball at a time, roll it in the breadcrumb mixture until completely coated. Press the breadcrumbs onto the ball with your hands to ensure they adhere firmly.
6. Fry the balls in batches until golden brown and the meat is cooked through, 6 to 8 minutes.
   
   Serve with marinara sauce dip.