Details

Serves

40 balls

Time

40 minutes

Notes

NOTE: This recipe was written, cooked and photographed by the students of Norwood Morialta High School Hikari Inoue, Marina Kato and Risako Honda. La Casa Del Formaggio works with local high school Norwood Morialta to teach students about food production, writing recipes, food styling techniques and photography for the food industry.

explain broad-based strategy options
Tags

Appetiser/Nibbles, Entrees, Side, Vegetarian, Entertaining, Traditional, Difficult

binära optioner omx
Print
Print Recipe

Ingredients

Preparation

  1. For the sauce, fill a saucepan with 1/3 cup olive oil. Place pan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until garlic is soft but now browned, approximately 2 minutes.
  2. Add the tomatoes and all juice from the can and simmer until sauce thickens, approximately 10 minutes. Season with salt and pepper to taste. Leave on stove over low heat to keep warm.
  3. To make the fried bocconcini, drain the brine of the bocconcini. Place the cheese on a paper towel to absorb excess liquid and pat balls dry.
  4. In a shallow bowl, whisk together eggs and milk. Combine breadcrumbs with salt and grated parmesan in another shallow bowl. Fill a third bowl with flour.
  5. Roll cheese in flour first. Then coat in egg mixture. Lastly dip the balls into the breadcrumb mixture. Place balls on baking paper.
  6. Fill a large, deep pan with the frying oil, or until oil is 3 inches deep. Heat oil over medium-high heat. Heat until it begins to bubble.
  7. Working in batches, fry the cheese until golden brown (about 45 seconds). Be sure to watch them so they don't burn.
  8. Transfer fried cheese to a plate lined with a paper towel. Keep cheese warm while remaining cheese is cooking.
  9. Serve with the warm tomato sauce for dipping.
Similar Recipes View All ›