Fried Baby Bombels

I'm always looking for a good appetizer for when company's coming. I like to make something simple that my guests can snack on while waiting for dinner or while watching the hockey game. Then I found these warm, creamy, cheesy and crispy gems.

12-14 Babybel cheese rounds
½ cup all-purpose flour, unbleached
2 large eggs, beaten
½ cup Panko
1 cup cooking oil
kosher or sea salt
black pepper, freshly ground
2 Tbsp. dried parsley

Remove outer coating and inner wax covering off each cheese round.

Set up 3 shallow bowls. One bowl for the flour, one for the beaten egg and the Panko and parsley in the third bowl.

Heat the oil in a heavy skillet. You know your oil is hot enough when you drop a grain of rice in the oil and it sizzles.

Dredge the cheese rounds in the flour first, then the egg, then the breadcrumbs. Place them on a plate as you work.

Once oil is hot enough, use a slotted spoon to carefully place 3 or 4 breaded cheese rounds into skillet. I like to fry mine in small batches because they are easier to handle.

Continue to fry, turning often, until golden and crispy. Carefully remove cheese from hot oil with slotted spoon. Place rounds on a paper towel lined plate.

Sprinkle with salt, pepper and parsley while hot. Allow to cool for 5 minutes. Cheese will be very hot. Eat as is or serve with marinara sauce. You can also spread the hot melted cheese on toasted bread rounds.