Crispy bocconcini with tomato chilli sauce

Recipes / Vegetarian

Creamy bocconcini is golden fried for an enticing crunch, and served with a spicy tomato dip.

Recipe «Crispy bocconcini with tomato chilli sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp plain flour, 2 eggs, lightly beaten, 1 1/4 cups panko breadcrumbs, 1/4 cup finely grated parmesan or vegetarian hard cheese, 220g tub baby bocconcini cheese, drained , vegetable oil, for deep-frying, 400g can diced tomatoes, 2 garlic cloves, crushed , 1 long red chilli, seeded, finely chopped, 1 tbsp brown sugar, 1 tbsp red wine vinegar, 2 tbsp chopped fresh basil leaves.

Ingredients:

  • 2 tbsp plain flour 
  • 2 eggs, lightly beaten 
  • 1 1/4 cups panko breadcrumbs 
  • 1/4 cup finely grated parmesan or vegetarian hard cheese 
  • 220g tub baby bocconcini cheese, drained 
  • vegetable oil, for deep-frying 
  • 400g can diced tomatoes 
  • 2 garlic cloves, crushed 
  • 1 long red chilli, seeded, finely chopped 
  • 1 tbsp brown sugar 
  • 1 tbsp red wine vinegar 
  • 2 tbsp chopped fresh basil leaves 

Instructions

  1. 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.
  2. 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.
  3. 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.