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Fried bocconcini with gremolata crumbs

You'll need

75 gm (½ cup) seasoned plain flour 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 garlic cloves, crushed


  • 01
  • For gremolata crumbs, process bread in a food processor until fine crumbs form. Add remaining ingredients and season to taste.
  • 02
  • 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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Citrusy fresh young Prosecco.

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