Crunchy mozzarella balls

1.

Whisk the eggs in a deep plate, season with salt and pepper. Put the flour and polenta each in a deep plate. Turn the mozzarella balls in the flour, then in the eggs and finally in the polenta. Place on a plate and chill for about 15 minutes

2.

Heat the oil in a high saucepan, fry the balls in it for 1–2 minutes until golden brown. Drain on kitchen paper. Season with salt and pepper