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.
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Nirob Paul
[email protected]This dish was a disappointment. The bocconcini was overcooked and the chutney was too sweet.
Vanessa Krumova
[email protected]This recipe is a keeper! I'll definitely be making it again.
Megan Pickering
[email protected]I thought this dish was just okay. The bocconcini was good, but the chutney was a little bland.
Malta Rashoo
[email protected]This dish was way too spicy for me. I couldn't even finish it.
Michael Oyero
[email protected]I followed the recipe exactly but the bocconcini didn't come out crispy. I'm not sure what I did wrong.
Zuhaira Khan
[email protected]The bocconcini was a little too salty for my taste, but the chutney was very good.
Encanto Encanto
[email protected]I've made this dish several times now and it's always a hit. It's perfect for a party or a weeknight meal.
Aayush Bipin
[email protected]This recipe was easy to follow and the results were amazing. The bocconcini was cooked perfectly and the chutney was delicious.
Hassan yusuf Salim
[email protected]I'm not a big fan of fried food, but this dish was surprisingly light and not greasy at all. The chutney was also very good.
Onoh Cliford uchenna
[email protected]I made this for my family and they all loved it. The bocconcini was crispy and the chutney was flavorful.
Ma 6 J.S Company
[email protected]This dish was a hit at my party! Everyone loved the bocconcini and the chutney.
Tammy Thorne
[email protected]The chutney was amazing! I could eat it on everything.
Jenna Cook
[email protected]Absolutely delicious! The bocconcini was crispy on the outside and gooey on the inside, and the spicy tomato and garlic chutney was the perfect complement. I will definitely be making this again!