Fried Bocconcini
Fried Bocconcini
- Level: Easy
- Yield: About 50 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 84
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 98
- Total: 30 min
- Active: 15 min
- Level: Easy
- Yield: About 50 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 84
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 98
- Total: 30 min
- Active: 15 min
Ingredients
Two 8-ounce containers mozzarella bocconcini, drained from liquid
3/4 cups all-purpose flour
Kosher salt and freshly cracked black pepper
1/3 cup milk
3 large eggs
2 cups panko breadcrumbs
1/2 cup grated Parmesan
Vegetable oil, for frying
Simple Tomato Sauce, for serving
Directions
- Arrange the mozzarella balls on a sheet tray. Remove any excess liquid by patting them dry with paper towels.
- In three separate shallow baking dishes, first add the flour to one and season with salt and pepper. Next, whisk together the milk and eggs in the second. Finally, add the breadcrumbs and Parmesan in the last shallow baking dish.
- Roll each mozzarella ball in the flour, followed by the egg mixture and finally the breadcrumb mixture. Repeat the process with the remaining ingredients.
- In a large high-sided saute pan, add 3 inches of oil. Heat the oil until it reaches 350 degrees F on a frying thermometer.
- Working with 4 or 5 mozzarella balls at a time, fry until golden brown, about 1 minute. Remove with slotted spoon on to paper towel-lined plate and season immediately with salt.
- To hold before serving, keep mozzarella balls on a wire rack over sheet tray in a 200 F degree oven.
- Serve with Simple Tomato Sauce (link to Kelsey's existing recipe on cctv.com)
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