Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Bocconcini Fritti

AndreaAndrea MacInnis

Deep fried fresh mozzarella cheese with tomato sauce.


Rate this

servings:
Up to you
Time:
prep time:
15 minutes
cook time:
5 minutes
total time:
20 minutes

Save this recipe 1
Save this recipe 1
servings:
Up to you
Time:
prep time:
15 minutes
cook time:
5 minutes
total time:
20 minutes

Ingredients

  • Large size Bocconcini Cheese (aprox 2 inches in diameter)
  • Flour
  • Egg
  • Bread Crumbs
  • Seasoning salt
  • Prepared tomato sauce
  • Oil for frying
Save a shopping List

directions

  • 1

    Take desired amount of bocconcini balls and wipe dry with paper towel.

  • 2

    Set up breading station with 3 bowls, one for flour, eggs and bread crumbs. Season each bowl with seasoning salt to taste. The amount of breading ingredients will depend on how many bocconcini you are making.

  • 1

    Dredge the bocconcini in flour, then egg and bread crumbs. Make sure to coat completely. Contintue until all balls have bread crumb coating, placing on a plate as they are finished.

  • 2

    Add oil (canola or vegetable, not olive oil) in a pot to a thickness that will completely cover the balls. Heat oil to 375 F. Drop balls in oil carefully a few at a time and cook until balls are a nice golden brown. Approximately 5 minutes.

  • 3

    Serve balls in small bowls with a ladle of prepared hot tomato sauce on the bottom of the bowl. Place cooked balls in center of bowl on top of the tomato sauce and eat immediately.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.