Deep Fried Bocconcini Cheese Balls with Basil Dipping Sauce

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
6-8 6-8
Deep Fried Bocconcini Cheese Balls with Basil Dipping Sauce
The perfect dinner party appertizer. Bite-size Bocconcini balls deep-fried in a crunchy salted crust, served with a vibrant basil dipping sauce.
Main ingredients
  • Dairy
Ingredients
Method

Ingredients

FOR THE BOCCONCINI BALLS
  • 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
FOR THE BASIL DIPPING SAUCE
  • 20g basil, stalks removed and roughly chopped
  • 1 garlic clove, chopped
  • 30-50g grated Parmesan cheese
  • 2 Tbsp (30ml) prosecco vinegar or white wine vinegar
  • 4 Tbsp (60ml) olive oil
  • Sea salt and freshly ground black pepper, to season

  • Method

  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    Serve the bocconcini hot with the dressing.