Creamy bocconcini is golden fried for an enticing crunch, and served with a spicy tomato dip.
- Make Tomato chilli sauce: Place tomato, garlic, chilli, sugar and vinegar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened. Stir in basil. Set aside for 10 minutes to cool. Using a stick blender, blend tomato mixture until almost smooth.
- Place flour on a plate. Pour egg into a shallow bowl. Combine breadcrumbs and parmesan on a plate. Season with salt and pepper. Dip 1 bocconcini into flour to coat. Dip into egg, then coat in breadcrumb mixture. Re-dip in egg, then breadcrumbs. Place onto a baking paperlined tray or plate. Repeat with remaining bocconcini. Freeze for about 20 minutes.
- Heat oil in a large saucepan or wok over medium-high heat until hot. Preheat oven to 120°C/100°C fan-forced. Carefully add bocconcini, 1 at a time, to hot oil. Deep-fry bocconcini in batches, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer to a wire rack over a baking tray lined with paper towel. Keep warm in the oven. Serve with Tomato chilli sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set