Best 6 Fried Bocconcini With Spicy Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're searching for an appetizer that's both delicious and visually appealing, look no further than these fried bocconcini with spicy tomato sauce. These bite-sized mozzarella cheese balls are coated in a crispy breadcrumb crust and fried until golden brown, then served with a zesty tomato sauce that's sure to tantalize your taste buds. It's the perfect party food or appetizer for any occasion, and it's easy to make with just a few simple ingredients.

In addition to the fried bocconcini with spicy tomato sauce, this article also includes recipes for two other delicious appetizers: bruschetta with fresh tomatoes and basil, and caprese skewers with balsamic glaze. The bruschetta is a classic Italian dish that's made with toasted bread, fresh tomatoes, basil, and olive oil. The caprese skewers are a fun and easy way to serve fresh mozzarella, tomatoes, and basil. All three of these recipes are perfect for summer entertaining, and they're sure to be a hit with your guests.

Let's cook with our recipes!

FRIED BOCCONCINI WITH SPICY TOMATO SAUCE



Fried Bocconcini With Spicy Tomato Sauce image

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

2 tablespoons extra virgin olive oil, plus more for frying
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes with juice
salt & freshly ground black pepper, to taste
2 lbs mozzarella bocconcini (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups breadcrumbs

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



Fried Bocconcini image

Provided by Kelsey Nixon

Categories     appetizer

Time 30m

Yield About 50 pieces

Number Of Ingredients 9

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

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)

DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY



Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney image

Provided by Giada De Laurentiis

Categories     side-dish

Time 4h11m

Yield 6 to 8 servings

Number Of Ingredients 15

16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups seasoned Italian-style bread crumbs
Vegetable oil, for frying
8 cloves garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-ounce) can diced tomatoes

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.

DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY



Deep-Fried Bocconcini With Spicy Tomato and Garlic Chutney image

Make and share this Deep-Fried Bocconcini With Spicy Tomato and Garlic Chutney recipe from Food.com.

Provided by eLLe-ious

Categories     < 4 Hours

Time 3h53m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 15

16 bocconcini, mozzarella cheese, 1-inch diameter balls
2 cups all-purpose flour
kosher salt & freshly ground black pepper
4 eggs, beaten
3 cups seasoned Italian seasoned breadcrumbs
vegetable oil, for frying
8 garlic cloves
1 piece fresh ginger, 1-inch, peeled and coarsely chopped
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes

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.

Nutrition Facts : Calories 868.6, Fat 37.1, SaturatedFat 17.5, Cholesterol 231.2, Sodium 2041.8, Carbohydrate 90, Fiber 5.2, Sugar 16, Protein 43

FRIED BOCCONCINI WITH SPICY TOMATO SAUCE



FRIED BOCCONCINI WITH SPICY TOMATO SAUCE image

Categories     Cheese     Appetizer

Number Of Ingredients 10

1/2 cup extra-virgin olive oil, plus more for frying
2 garlic cloves, minced
1 tsp. red pepper flakes
1 can (28 oz.) San Marzano tomatoes, crushed with juices
Salt and freshly ground black pepper, to taste
2 lb. mozzarella bocconcini (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups bread crumbs

Steps:

  • In a saucepan over medium heat, warm the 1/2 cup 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. 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. Serves 6.

HERBED MARINATED BOCCONCINI



Herbed Marinated Bocconcini image

These mini-balls of fresh mozzarella cheese are even better when marinated and are delicious hors d'oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

1 pint drained bocconcini
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/4 cup fresh basil leaves

Steps:

  • In a bowl, combine bocconcini, olive oil and red-pepper flakes; season with coarse salt and ground pepper. Marinate at room temperature at least 1 hour (or up to 4 hours). Top with basil and serve with crackers or crostini.

Nutrition Facts : Calories 230 g, Fat 19 g, Protein 13 g

Tips:

  • Buy fresh, high-quality bocconcini. Look for balls that are firm and white, with no signs of bruising or discoloration.
  • Use a good quality olive oil. Extra virgin olive oil is the best choice for frying bocconcini, as it has a high smoke point and a delicious flavor.
  • Heat the oil to the correct temperature before frying the bocconcini. The ideal temperature is between 350°F and 375°F. If the oil is too hot, the bocconcini will brown too quickly and the inside will be undercooked. If the oil is too cold, the bocconcini will absorb too much oil and become greasy.
  • Fry the bocconcini in batches. Do not overcrowd the pan, as this will cause the oil temperature to drop and the bocconcini will not cook evenly.
  • Drain the bocconcini on paper towels before serving. This will help to remove any excess oil.
  • Serve the bocconcini immediately with your favorite dipping sauce. Spicy tomato sauce is a classic choice, but you can also try marinara sauce, pesto, or even balsamic vinegar.

Conclusion:

Fried bocconcini is a delicious and easy-to-make appetizer or snack. With its crispy exterior and gooey interior, it's sure to be a hit at your next party or gathering. So next time you're looking for a quick and tasty treat, give fried bocconcini a try!

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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #appetizers     #side-dishes     #eggs-dairy     #european     #italian     #cheese     #dietary     #high-calcium     #high-in-something

Related Topics