About 400 g of mozzarelline
2 eggs 1 tablespoon of milk
Let the mozzarelline drain into a strainer. Mix the corn flour with a pinch of pepper and one of salt. Beat the eggs with the milk, quickly pass the mozzarelline and then give them carefully making them make sure that Ila Farina adheres well.
In a large pan, heat plenty of oil and fry the mozzarelline. Retract them with the pierced palette, dry them well on absorbent kitchen paper.
Arrange them on the serving plate and serve hot at the table.