75 gm (½ cup)seasoned plain flour6eggs, beaten12bocconcini (35gm each), or 2 fior de latte cut into 6 pieces eachFor deep-frying:vegetable oilTo serve:lemon wedgesGremolata crumbs375 gmsoft white bread slices1½ cupscoarsely chopped flat-leaf parsleyFinely grated rind of1½ lemons1½garlic cloves, crushed
For gremolata crumbs, process bread in a food processor until fine crumbs form. Add remaining ingredients and season to taste.
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.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.