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1
Stuff each of the tomatoes with a cube of Asiago cheese.
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2
Beat 1 egg in a medium bowl.
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3
Mix the sausage in until the egg is completely incorporated.
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4
Lay a 12 by 12-inch piece of plastic wrap on your workspace.
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5
Break off about 3/4 of an ounce of the sausage mixture and make a small pancake in the palm of your hand.
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6
Put the stuffed tomato in the middle of the pancake and wrap the sausage around it, rolling it in your palms to create a meatball, making sure the entire tomato is covered with the sausage mixture.
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7
Set it on the plastic wrap and continue with the remaining tomatoes.
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8
Beat the 2 remaining eggs in a small bowl.
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9
Put the flour and Breading in separate small bowls.
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10
To set up your breading station, place the 3 bowls in this order: flour, egg, and breading mixture.
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11
Lay another 12 by 12-inch piece of plastic wrap on your work space.
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12
With one hand (the wet hand), place a bon bon into the flour.
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13
With the other hand (the dry hand), roll it around gently until it is lightly coated.
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14
Pick it up and place it into the egg bowl.
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15
With your wet hand, roll it around gently until it is lightly coated with the egg.
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16
Place it into the breading bowl.
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17
With your dry hand, sprinkle some Breading over the bon bon, and then begin to gently roll it around to coat it.
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18
Place it on the clean piece of plastic wrap.
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19
Continue until all of the bon bons have been breaded.
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20
If needed, you can roll the bon bons around gently in your clean dry hands to ensure that they're perfectly round.
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21
Let sit while the oil is heating.
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22
Using a candy thermometer, heat the oil to 350 degrees F in a pan that is deep enough that the bon bons will be completely submerged.
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23
Fry the bon bons 6 at a time until they are completely golden, 5 to 7 minutes.
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24
Drain on paper towels.
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25
(The bon bons can be made ahead and warmed on a sheet pan in a 325 degree F oven for 5 to 7 minutes before serving.)
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26
Process the salsa and ranch dressing in a small food processor for about 30 seconds.
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27
Pour into a bowl and stir in the cucumber.
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28
Serve with the bon bons.
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29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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30
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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31
Mix all the ingredients well.
