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Crispy bocconcini with tomato chilli sauce
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Golden-fried creamy bocconcini paired with spicy tomato dip.
Ingredients:
  • 2 eggs, lightly beaten
  • 312.50 ml panko breadcrumbs (see note)
  • 62.50 ml finely grated parmesan or vegetarian hard cheese
  • 220g tub baby bocconcini cheese, drained
  • vegetable oil, for deep-frying
  • 400g can diced tomatoes
  • 1 long red chilli, seeded, finely chopped
  • 16.00 gm brown sugar
  • 40.00 ml chopped fresh basil leaves
Instructions:
  • Prepare a zesty Tomato Chili Sauce: Combine tomatoes, garlic, chili, sugar, and vinegar in a saucepan. Cook over medium-high heat until it boils, then lower the heat and simmer for 20 minutes until it thickens. Add basil, let it cool for 10 minutes, and then use a stick blender to blend until nearly smooth.
  • 1. Spread flour evenly on a plate. 2. Pour egg into a shallow bowl. 3. Mix breadcrumbs and Parmesan cheese on a plate. Season with salt and pepper. 4. Coat 1 bocconcini in flour, dip in egg, and coat with breadcrumb mixture. 5. Repeat dipping in egg and breadcrumbs. 6. Arrange coated bocconcini on a baking paper-lined tray. 7. Repeat with the rest of the bocconcini. 8. Freeze for approximately 20 minutes before cooking.
  • In a large saucepan or wok, heat oil over medium-high heat until hot. Preheat the oven to 120°C/100°C fan-forced. Gently add bocconcini one by one into the hot oil. Deep-fry the bocconcini in batches for 2 to 3 minutes until golden brown. Using a slotted spoon, place them on a wire rack over a baking tray lined with paper towel. Keep them warm in the oven and serve with Tomato chilli sauce.

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