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Deep Fried Bocconcini

Deep fried Bocconcini, c'mon! do I need to say anything more than DEEP FRIED CHEESE! have a go at this easy recipe and don't be afraid of deep frying at home. One tip I didn't mention in the video is you can strain your oil, once it's cooled through a cheesecloth or strainer just store in a cool, dark place. You can re-use the oil about 3 times depending on what you fry.


Recipe by Mark Calaminici | Food Loves Company

Serves 6-8


16-20 mini bocconcini (1 inch diameter)

2 cups all-purpose flour

3 tbsp smoked paprika

Salt, to taste

Freshly cracked pepper, to taste

chili flakes, optional

4 eggs, beaten

2-3 cups panko bread crumbs/regular breadcrumbs/cornmeal (I use a mixture of the three)

2 tbsp dried oregano

2 tbsp dried parsley

2 tbsp dried basil

¼ cup Parmigiano-Reggiano

Vegetable oil, for frying


1. Drain the bocconcini and pat dry with paper towels.

2. In a large dish mix flour, smoked paprika and season with salt and freshly cracked pepper. In a shallow bowl add the eggs and lightly beat them. In a third large dish mix panko, dried oregano, dried parsley, dried basil and Parmigiano-Reggiano.

3. Roll 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. Repeat the process until all your bocconcini are coated. Place bocconcini on a sheet pan lined with parchment paper and place in the freezer for 15-20 minutes.

4. Fill a deep pot half way with vegetable oil and heat until the temperature reaches 375 degrees. In small batches, about 5-6 balls, fry until golden brown, about 25-30 seconds. Remove with slotted spoon on to paper towel-lined plate and season with salt. Serve with lemon wedges and a dipping sauce (optional). Enjoy!

Until next time, ciao!


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