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

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.