FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
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.
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
Kgomotso Njunju
[email protected]I would not recommend this recipe. It's a waste of time and money.
Alyssa watkins
[email protected]This recipe was a disaster! The bocconcini didn't fry properly and the chutney was too spicy.
GAMAR ARYA LOVE JAS
[email protected]I'm not sure I would make this recipe again. It was a lot of work and the results were just okay.
Maria Flora
[email protected]This recipe is a bit expensive to make, but it's worth it for a special occasion.
haris zahid
[email protected]I love how this dish combines different flavors and textures. The bocconcini is crispy, the chutney is sweet and spicy, and the bread adds a nice crunch.
MD RIYADUL ISLAM RIYAD
[email protected]This recipe is a bit tricky to make, but it's worth the effort. The results are amazing.
Mahim Islam Rakib
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great way to impress your guests.
Sajid Ali
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Abdulsalam Bako
[email protected]I'm not a big fan of bocconcini, but I really enjoyed this recipe. The chutney is what really makes the dish.
sserubula richard
[email protected]I made this dish for a potluck and it was a big hit. Everyone raved about how delicious it was.
Zarafshakhan11 Khan
[email protected]This recipe is a bit time-consuming, but it's worth it. The bocconcini and chutney are both delicious.
Enie Tachiona
[email protected]I love the combination of flavors in this dish. The bocconcini is crispy and salty, while the chutney is sweet and spicy.
Lukonge Innocent
[email protected]This is a great recipe for a quick and easy appetizer. I will definitely be making it again.
KinG„ÉÑAtiF‡πõ k
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up.
Muzoora Anderson
[email protected]I followed the recipe exactly and the results were perfect. The bocconcini were crispy and golden brown, and the chutney was flavorful and spicy.
Zeeshan khanii
[email protected]This recipe is a great way to use up leftover bocconcini. I had some in my fridge that were about to go bad, and this was the perfect way to use them up.
samiullah good morning
[email protected]I made this dish for a party and it was a hit! Everyone loved the combination of flavors and textures. The bocconcini were especially popular.
Fatima Laraib
[email protected]This fried bocconcini recipe with spicy tomato and garlic chutney was an absolute delight! The bocconcini were crispy on the outside and melted in my mouth, while the chutney added a tangy and spicy kick that perfectly complemented the mild cheese.