Name: Fried bocconcini with gremolata crumbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 75 gm seasoned plain flour (½ cup); 6 eggs, beaten; 12 bocconcini (35gm each), or 2 fior de latte cut into 6 pieces each; For deep-frying: vegetable oil; To serve: lemon wedges; Gremolata crumbs; 375 gm soft white bread slices; 1½ cups coarsely chopped flat-leaf parsley; Finely grated rind of 1½ lemons; 1½ garlic cloves, crushed

Fried bocconcini with gremolata crumbs

Australian Gourmet Traveller recipe for Fried bocconcini with gremolata crumbs

Serves 12

Prep

15M

Cook

10M

Total

25M

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Make sure the bocconcini are well coated with the gremolata crumbs; otherwise, the cheese will leak from the shells when you deep-fry them.

Ingredients

75 gm seasoned plain flour (½ cup)

6 eggs, beaten

12 bocconcini (35gm each), or 2 fior de latte cut into 6 pieces each

For deep-frying: vegetable oil

To serve: lemon wedges

Gremolata crumbs

375 gm soft white bread slices

1½ cups coarsely chopped flat-leaf parsley

Finely grated rind of 1½ lemons

1½ garlic cloves, crushed

Method

Main

1.For gremolata crumbs, process bread in a food processor until fine crumbs form. Add remaining ingredients and season to taste.

2.Preheat oil in a deep saucepan to 180C. Place flour, egg and gremolata crumbs in separate bowls. Working with one bocconcini at a time, coat in flour, then egg, then crumbs, then repeat with egg and crumbs, pressing to coat well. Deep-fry in batches until cheese is melted and balls are golden (3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste with sea salt flakes and serve hot with lemon wedges.