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Deep-fried mozzarella balls with smoky tomato sauce
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Golden-fried bocconcini balls, a crispy crowd-pleaser for any gathering.
Ingredients:
  • 16.00 gm brown sugar
  • 30 baby bocconcini (from about 2 x 200g tubs)
  • 150g breadcrumbs
  • 150g plain flour
  • 3 eggs, lightly beaten
  • Sunflower oil, to deep-fry
  • Handful flat-leaf parsley leaves
  • 400g can chopped tomatoes
  • 2.50 gm smoked paprika (pimenton)
  • 3 garlic cloves, finely chopped
Instructions:
  • Prepare the smoky tomato sauce by combining all ingredients in a large saucepan over medium-low heat. Cook and stir occasionally for 20-25 minutes until slightly thickened. Let it cool, then blend until smooth. Set aside.
  • As you wait, prepare the bocconcini by draining them and gently drying them with paper towel. Grind the panko breadcrumbs in a food processor until fine. Set up three separate bowls for the flour, egg, and breadcrumbs. Begin by rolling the bocconcini in the flour, then in the egg, and finally coat them in the breadcrumbs. Let them chill for 30 minutes.
  • Fill a deep-fryer or large saucepan halfway with oil and heat to 190°C (test with a cube of bread that should turn golden in 30 seconds). Deep-fry bocconcini balls in batches for 2-3 minutes until golden and crisp. Remove using a slotted spoon and let drain on paper towels. Fry parsley leaves for 10 seconds or until crisp, then remove and drain on paper towels.
  • Enjoy warm mozzarella balls topped with smoky tomato sauce and fresh parsley leaves.

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