Ingredients
- 400 g bocconcini (small mozzarella balls)
- 100 g breadcrumbs
- 1 tablespoon garlic powder
- 60 g finely grated parmesan cheese
- 2 tablespoons finely chopped fresh basil
- flour
- 3 eggs
- beaten lightly
- vegetable oil
- for deep frying
Instructions
- Dry bocconcini well on paper towels.
- Combine breadcrumbs, cheese, garlic and basil in a bowl, mix well.
- Toss bocconcini in flour then dip into egg and then press into breadcrumb mixture.
- Repeat egg and breadcrumb process; refrigerate for at least 30 minutes.
- Deep fry in batches, in hot oil until browned, drain on absorbent paper and serve immediately.
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