This delicious salad is sure to become a firm family favourite.
- Place flour and crumbs on separate sheets of baking paper, and beat eggs together in a bowl. Drain bocconcini and pat dry with paper towel. Dip each ball first in flour, then egg, then crumbs, coating well. Chill for 15 minutes.
- Meanwhile, shake olive oil, garlic, vinegar, mustard, and salt and pepper in a screw-top jar. Set aside.
- Place tomatoes, rocket leaves and pine nuts in a serving bowl.
- Half-fill a deep-fryer or large, heavy-based saucepan with vegetable oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when oil is hot enough.) Cook the bocconcini, in 2 batches, for 1-2 minutes until crisp and golden. Drain on paper towel, then add to serving bowl. Drizzle with dressing and serve immediately.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set