Recipe
October 25, 2010
Fried Bocconcini Recipe
Step 1: Heat about 1-1/2″ oil to 360°F in a 3-1/2 to 4-quart heavy saucepan.
Step 2: Meanwhile, double-coat bocconcini by dipping in eggs, then rolling in the breadcrumbs, and repeating. Transfer to a cookie sheet lined with parchment paper.
Step 3: Working in batches of 7-10, lower prepared balls into oil with a slotted spoon and fry, turning occasionally, until golden brown (should only take about 30 seconds per batch). Drain on paper towels and season with salt and pepper. (Return oil to 360°F between batches.) Serve with warm tomato sauce (canned or homemade) for dipping.
Makes 3 dozen
Watch Amy Rosen demonstrate this recipe in Episode 49 of H&H Online TV.
Directions
Yield:
Step 1: Heat about 1-1/2″ oil to 360°F in a 3-1/2 to 4-quart heavy saucepan.
Step 2: Meanwhile, double-coat bocconcini by dipping in eggs, then rolling in the breadcrumbs, and repeating. Transfer to a cookie sheet lined with parchment paper.
Step 3: Working in batches of 7-10, lower prepared balls into oil with a slotted spoon and fry, turning occasionally, until golden brown (should only take about 30 seconds per batch). Drain on paper towels and season with salt and pepper. (Return oil to 360°F between batches.) Serve with warm tomato sauce (canned or homemade) for dipping.
Makes 3 dozen
Watch Amy Rosen demonstrate this recipe in Episode 49 of H&H Online TV.