 |
| Melting Bocconcini |
Is there anything more tempting than hot morsels of bocconcini that melt in the mouth when you bite into that crispy crumb coating? Delicious
Makes 12 pieces
Melting Bocconcini ingredients: 5 balls fresh bocconcini in whey, drained (I used Clevedon Valley Buffalo). Crumbs: 1 and 1/2 cups Panko breadcrumbs. 1/4 cup roughly chopped flat-leaf parsley. pinch of chilli flakes. 1 clove garlic, crushed. finely grated zest 1 lemon. sea salt and freshly ground pepper. To cook: 1/2 cup plain flour. 2 eggs, beaten. canola oil for cooking. Parmesan for serving
Melting Bocconcini recipe: Cut the bocconcini into quarters and pat dry with kitchen towels
Crumbs: Place all the ingredients into a food processor, season and process to fine crumbs. Tip into a shallow dish. Put the flour arid eggs into two shallow dishes and season. Coat the bocconcini first in the flour, then dip in the eggs. Repeat this process for a second time. Coat in the breadcrumbs, pressing them on well. Place on a tray and refrigerate until ready to cook. I like to double coat the bocconcini in flour and eggs as this protects the delicate cheese from the intense heat when deep frying. Heat 3 cm of canola oil in a small deep saucepan to 180C or until a cube of bread dropped into the oil turns golden in 30 seconds. Cook the cheese in batches for 2-3 minutes until golden and crispy, turning them for even browning. Don't overcrowd the pan. Drain on kitchen towels and place in a warm oven. Bring the oil back to cooking temperature before adding the next batch
To serve: Pile the hot bocconcini in a bowl and top with freshly grated Parmesan. Serve immediately. By then, the melting bocconcini is ready
