Fried Bocconcini Recipes

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FRIED BOCCONCINI WITH SPICY TOMATO SAUCE



Fried Bocconcini With Spicy Tomato Sauce image

Little nuggets of fresh mozzarella cheese, known as bocconcini, are breaded and deep-fried, then paired with a piquant tomato sauce for dipping. Adapted from chef Nate Apleman of SPQR via Williams Sonoma.

Provided by Chef Kate

Categories     Cheese

Time 45m

Yield 50 bocconcini

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, plus more for frying
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes with juice
salt & freshly ground black pepper, to taste
2 lbs mozzarella bocconcini (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups breadcrumbs

Steps:

  • In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
  • Preheat an oven to 200°F.
  • Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
  • In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
  • Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
  • In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
  • Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.

Nutrition Facts : Calories 123.4, Fat 5.6, SaturatedFat 2.8, Cholesterol 31.6, Sodium 218.4, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 6.4

FRIED BOCCONCINI



Fried Bocconcini image

Provided by Kelsey Nixon

Categories     appetizer

Time 30m

Yield About 50 pieces

Number Of Ingredients 9

Two 8-ounce containers mozzarella bocconcini, drained from liquid
3/4 cups all-purpose flour
Kosher salt and freshly cracked black pepper
1/3 cup milk
3 large eggs
2 cups panko breadcrumbs
1/2 cup grated Parmesan
Vegetable oil, for frying
Simple Tomato Sauce, for serving

Steps:

  • Arrange the mozzarella balls on a sheet tray. Remove any excess liquid by patting them dry with paper towels.
  • In three separate shallow baking dishes, first add the flour to one and season with salt and pepper. Next, whisk together the milk and eggs in the second. Finally, add the breadcrumbs and Parmesan in the last shallow baking dish.
  • Roll each mozzarella ball in the flour, followed by the egg mixture and finally the breadcrumb mixture. Repeat the process with the remaining ingredients.
  • In a large high-sided saute pan, add 3 inches of oil. Heat the oil until it reaches 350 degrees F on a frying thermometer.
  • Working with 4 or 5 mozzarella balls at a time, fry until golden brown, about 1 minute. Remove with slotted spoon on to paper towel-lined plate and season immediately with salt.
  • To hold before serving, keep mozzarella balls on a wire rack over sheet tray in a 200 F degree oven.
  • Serve with Simple Tomato Sauce (link to Kelsey's existing recipe on cctv.com)

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