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In a large, heavy-bottomed skillet, heat the oil until almost smoking. While the oil heats, place the flour on a plate, egg whites in a shallow bowl and the bread crumbs on a plate. Dredge the balls first in the flour, then the egg whites, then the bread crumbs and fry in the olive oil until golden brown on all sides. Remove balls from pan with a slotted spoon and let drain on a plate lined with paper towels. Serve immediately.