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Sage and bocconcini fritters with orange salad
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulge in cheesy fritters and citrus salad for a classy dinner.
Ingredients:
  • 3 eggs, lightly beaten
  • 150g (1 cup) plain flour
  • 75g (1 cup) panko breadcrumbs (see note)
  • 180g tub cherry bocconcini, drained
  • 45g can anchovies in olive oil, drained
  • 1 bunch sage
  • 2 blood oranges or lemons
  • 1 eschalot, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 60g wild rocket
  • 1 large bulb fennel, trimmed, quartered, shaved, fronds reserved
  • Rice bran oil or vegetable oil, to deep-fry
Instructions:
  • Prepare your ingredients by arranging eggs, flour, and breadcrumbs in individual bowls. Gently dry bocconcini with paper towel and slice each anchovy widthwise into four pieces. Pluck sage leaves, ensuring to leave 3mm of the stem attached. Set aside 20 large leaves for the fritters and the rest for frying.
  • Make a deep, 1cm-wide slit in each bocconcini and fill with an anchovy piece. Insert the stem end of a large sage leaf into the slit and wrap it around. Dust the ball with flour, dip in egg, then coat in breadcrumbs to ensure it's well coated and the sage is secured. Repeat the process for the remaining bocconcini and large sage leaves. Arrange on a baking tray lined with parchment paper. Yield: 20 pieces.
  • Prepare the oranges by cutting them into segments and keeping the membranes. Cut each segment in half. Combine the oranges with rocket and fennel in a bowl. Drizzle with the juice from the reserved membranes, add eschalot, and extra virgin olive oil. Gently toss everything together.
  • Heat up a deep-fryer or large saucepan filled one-third with rice bran oil over medium heat until it reaches 180C (or until a cube of bread turns golden in 10 seconds). Fry the fritters in 3 batches for about 45 seconds or until golden brown. Place them on paper towel to drain. Then, fry the rest of the sage leaves in the oil for around 10 seconds until crispy. Remove them with a slotted spoon and let any excess oil drain on paper towel.
  • Plate the salad and garnish generously with crispy sage leaves. Serve alongside the delicious fritters.

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