Bocconcini FrittiAndrea MacInnis
Deep fried fresh mozzarella cheese with tomato sauce.
- prep time:
- 15 minutes
- cook time:
- 5 minutes
- total time:
- 20 minutes
- Large size Bocconcini Cheese (aprox 2 inches in diameter)
- Bread Crumbs
- Seasoning salt
- Prepared tomato sauce
- Oil for frying
Take desired amount of bocconcini balls and wipe dry with paper towel.
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.
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.
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.
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.