BOCCONCINI

Do you sometimes feel that bocconcini need a bit of help? Perhaps a little draining, stuffing, dredging and crumb-coating? And then - that ultimate cure-all - a stint in the deep fat fryer! 

Turns out that bocconcini are delicious deep-fried - especially if stuffed with a tiny bit of umami. Try fire-roasted tomatoes, bits of anchovy, or a dollop of ‘nduja. 

Try the recipe below for an easy yet delicious snack:

Ingredients

1 tub of bocconcini

1/2 cup flour, in a shallow dish

2 eggs, whisked, in a shallow dish

1-2 cups breadcrumbs, in a shallow dish

Sufficient oil for deep frying - heated to 180” (fry with caution!)

Fillings - any/all of the following

Small amount of semidried tomatoes

Good canned anchovies

A small amount of ’nduja

Olives, pitted

Method

Drain and half each of your bocconcini.

Make a small slit in each half, and fill with a nugget of your tomato, anchovy, ‘nduja or olive.

Dredge first in flour, then in the egg, and finally coat with the crumbs.

Allow to set briefly, then fry only until the crumb coating is golden and toasty.

Avoid overcrowding the fryer to avoid the temperature dropping too much while frying. 

These are benefited greatly by a squeeze of lemon juice, flakey salt sprinkles - and something to wet your whistle!