serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 12 (or more, depending on their size) small bocconcini
- grapeseed, peanut or sunflower oil, for frying
- simple tomato salsa, to serve (optional)
Crumb
- plain (all-purpose) flour
- 2 eggs, lightly beaten with a splash of milk
- homemade fresh breadcrumbs
Allow 30 minutes to drain the bocconcini.
Instructions
Drain the bocconcini for at least 30 minutes, then pat dry with kitchen towel.
Place the flour, egg mixture and breadcrumbs in separate shallow bowls. Lightly roll a bocconcini in the flour, dip in the egg, and then roll in the breadcrumbs. Double-crumb the cheese by dipping in the egg and rolling in the breadcrumbs a second time. The cheese should be completely coated with breadcrumbs so it does not leak out during cooking. Repeat with the remaining bocconcini.
Heat 4–5 cm (1½–2 in) oil in a heavy-based saucepan (or use a deep-fryer) to 180°C (350°F). Test the temperature of the oil by dropping in a cube of bread. If it starts to turn golden in 5 seconds, the oil is ready. Fry the bocconcini for 1–2 minutes, turning frequently, until golden. Drain on kitchen towel and allow to cool a little before serving.
Serve on their own or with the simple tomato salsa for dipping.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
