Indulge in a delectable journey of flavors with fried bocconcini, a culinary delight that combines crispy exteriors with molten, cheese-filled interiors. Originating from Italy, these golden-brown balls of joy are tantalizing appetizers or snacks, perfect for any occasion. This versatile dish has captured the hearts of food enthusiasts worldwide, inspiring a myriad of recipes that cater to diverse tastes and preferences. From classic preparations to innovative twists, our collection of fried bocconcini recipes offers something for every palate. Discover the secrets of achieving that perfect crunch while maintaining the gooey, irresistible center. Explore variations that incorporate herbs, spices, and flavorful coatings, transforming the humble bocconcini into a culinary masterpiece. Whether you prefer traditional Italian flavors or crave a modern take on this beloved dish, our recipes will guide you towards fried bocconcini perfection.
Here are our top 4 tried and tested recipes!
DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
Provided by Giada De Laurentiis
Categories side-dish
Time 4h11m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
- For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
- Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.
FRIED BOCCONCINI WITH SPICY TOMATO SAUCE
Little nuggets of fresh mozzarella cheese, known as bocconcini, are breaded and deep-fried, then paired with a piquant tomato sauce for dipping. Adapted from chef Nate Apleman of SPQR via Williams Sonoma.
Provided by Chef Kate
Categories Cheese
Time 45m
Yield 50 bocconcini
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
- Preheat an oven to 200°F.
- Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
- In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
- Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
- In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
- Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.
Nutrition Facts : Calories 123.4, Fat 5.6, SaturatedFat 2.8, Cholesterol 31.6, Sodium 218.4, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 6.4
FRIED BOCCONCINI
Provided by Kelsey Nixon
Categories appetizer
Time 30m
Yield About 50 pieces
Number Of Ingredients 9
Steps:
- 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)
FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
Categories Cheese
Number Of Ingredients 16
Steps:
- To make the chutney: Combine the garlic, ginger, salt, red wine vinegar, sugar, olive oil, cumin and cayenne pepper in your blender. Blend until smooth and well combined. Transfer the mixture to a medium saucepan along with the tomatoes (and their juices). Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45-55 minutes. Gently break up the tomatoes with the back of a wooden spoon as the chutney cooks. Season the mixture to taste with salt. Allow the chutney to cool to room temperature before serving. To make the fried bocconcini: Drain the bocconcini well and place on a paper towel-lined plate. Pat the tops dry. Refrigerate uncovered for 2 hours to allow the bocconcini to dry completely. Preheat oven to 200 F. Place a wire rack inside of a rimmed baking sheet and set aside. Gather three bowls. Add the flour to the first, and season with salt and pepper. Beat the eggs together in the second bowl. Place the bread crumbs in the third bowl. Coat each ball of cheese with the flour, then dip in the eggs and roll in the bread crumbs until evenly coated. Dip the coated balls in the eggs and bread crumbs a second time. Repeat with all of the bocconcini. Freeze the breaded bocconcini for 10 minutes. Meanwhile, pour the oil to a depth of about 3 inches into a large saucepan. Set the pan over medium-high heat and heat the oil to 375 F on a deep-frying thermometer. Working with just a few bocconcini at a time, fry the balls until they are golden brown, about 20-30 seconds each. If the temperature of the oil drops, allow it to rise back to 375 F before frying additional balls. Transfer the balls to a paper towel-lined plate briefly then place them on the wire rack and keep warm in the oven. Serve with the chutney.
Tips:
- Bocconcini requires mozzarella cheese. Find a soft and fresh mozzarella ball for a gooey and stretchy texture.
- Use small mozzarella balls for a better bite-sized snack and a quicker fry time.
- Coat the bocconcini in flour, egg, and breadcrumbs for a crispy and golden-brown crust.
- Use a shallow or deep fryer to ensure even cooking and to prevent the cheese from leaking out.
- To achieve a crispy crust without overcooking the cheese, maintain the oil temperature around 350-375°F (175-190°C).
- Fry the bocconcini in batches to avoid overcrowding the pan and ensure they cook evenly.
- Drain the fried bocconcini on paper towels to remove excess oil and achieve a crispy texture.
- Serve the fried bocconcini immediately with your favorite dipping sauce, such as marinara, ranch, or pesto.
Conclusion:
Fried bocconcini is an easy and delicious appetizer or snack that offers a delightful combination of crispy crust and gooey cheese. By following these tips, you can achieve perfectly fried bocconcini that will impress your friends and family. Experiment with different dipping sauces and toppings to cater to various preferences and create a unique and enjoyable culinary experience.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love