Deep Fried Bocconcini Cheese Balls with Basil Dipping Sauce
The perfect Christmas dinner appetizer. Delightfully gooey Bocconcini cheese deep-fried in a crunchy salted crust served with a vibrant basil dipping sauce.
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INGREDIENTS
10g fresh thyme, chopped
5g rosemary, chopped
Zest of 1 lemon
150g panko breadcrumbs
100g flour
300g mini bocconcini balls
2 free-range large eggs, beaten
2 Tbsp (30ml) milk
2 cups vegetable oil, for frying
Sea salt and freshly ground black pepper, to season
Basil dipping sauce:
20g basil, stalks removed and roughly chopped.
1 garlic clove, chopped
30 – 50g grated Parmesan cheese
2 Tbsp (30ml) prosecco vinegar/white wine vinegar
4 Tbsp (60ml) olive oil
Sea salt and freshly ground black pepper, to season
METHOD
Add the chopped herbs and lemon zest to panko crumbs, mix to combine. Place the flour, milk and beaten eggs (wet mixture) and herbed panko crumbs in 3 separate bowls. Drain the bocconcini and pat dry. Roll in flour, then egg, then panko, then egg again and panko again. This provides a double crust which will prevent the bocconcini from melting out. Refrigerate for 30 minutes (this ensures that the balls will not burst when fried).
Place the vegetable oil in a Le Creuset Signature Round Casserole and heat. When at a medium heat, fry the bocconcini balls for 1 – 1 ½ minutes until golden brown with a melting middle. Remove with a slotted spoon and drain on kitchen towel. Season while they are hot and serve immediately.
To make the basil dipping sauce:
Add all ingredients for the basil dressing to a pestle and mortar and pound until a vibrant dressing forms.
Serve the bocconcini hot with the dressing.
