Fried bocconcini with gremolata crumbs

AT A GLANCE

  • Serves 12 people

  • 75 gm (½ cup) seasoned plain flour
  • 6 eggs, beaten
  • 12 bocconcini (35gm each), or 2 fior de latte cut into 6 pieces each
  • For deep-frying: vegetable oil
  • To serve: lemon wedges
  •  
  • Gremolata crumbs
  • 375 gm soft white bread slices
  • 1½ cups coarsely chopped flat-leaf parsley
  • Finely grated rind of 1½ lemons
  • garlic cloves, crushed
01   For gremolata crumbs, process bread in a food processor until fine crumbs form. Add remaining ingredients and season to taste.
02   Preheat oil in a deep saucepan to 180C. Place flour, egg and gremolata crumbs in separate bowls. Working with one bocconcini at a time, coat in flour, then egg, then crumbs, then repeat with egg and crumbs, pressing to coat well. Deep-fry in batches until cheese is melted and balls are golden (3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste with sea salt flakes and serve hot with lemon wedges.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND CLAIRE DELMAR

Drinking Suggestion:

CITRUSY FRESH YOUNG PROSECCO. , suggested by MAX ALLEN

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