- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Ingredients
- 2 eggs
- 7.5 ml (1 tsp) chili flakes
- 125 ml (1/2 cup) flour
- 250 ml (1 cup) breadcrumbs
- 15 ml (1 tbsp) dried herbs (oregano, basil, thyme)
- 250 ml (1 cup) panko breadcrumbs
- 20 bocconcini
- 250 ml (1 cup) hot marinara sauce (for serving)
- 45 ml (3 tbsp) honey (for drizzling)
- QS Parmesan shavings (for garnish)
- Salt and pepper to taste
- QS Frying oil
Preparation
Preparation of the English breadcrumbs: in a bowl, beat the eggs with a pinch of salt, pepper and chili flakes.
Prepare 3 other bowls: one for the flour, one for the breadcrumbs mixed with dried herbs and one for the Panko breadcrumbs.
Breading the bocconcini: coat each bocconcini in flour, then dip them in the beaten eggs and then roll them in the herb breadcrumbs.
Repeat the breading process by dipping them a second time in the beaten eggs and then in the panko breadcrumbs for a nice crispy coating.
Cooking: preheat the oil in the deep fryer to 180°C (350°F). (Alternatively, in a saucepan, heat the oil to about 5 cm (2 inches) high, being especially careful with the hot oil).
Fry the breaded bocconcini, about 2 to 3 minutes, until they are golden and crispy.
Remove, drain and set aside the bocconcini on absorbent paper to remove excess oil. Add a touch of salt and pepper.
Presentation: on each plate, place a generous spoonful of hot Marinara sauce. On the sauce, distribute the fried bocconcini, top with a drizzle of honey and a few shavings of parmesan.
Chef's tip: serve these fried bocconcini as a starter or appetizer, accompanied by a green salad for a touch of freshness. Enjoy!
