5 balls fresh bocconcini in whey, drained (I used Clevedon Valley Buffalo)
1½ cups Panko breadcrumbs
¼ cup roughly chopped flat-leaf parsley
pinch of chilli flakes
1 clove garlic, crushed
finely grated zest 1 lemon
sea salt and freshly ground pepper
½ cup plain flour
2 eggs, beaten
canola oil for cooking
Parmesan for serving
Cut the bocconcini into quarters and pat dry with kitchen towels.
Crumbs: Place all the ingredients into a food processor, season and process to fine crumbs.
Tip into a shallow dish.
Put the flour and eggs into two shallow dishes and season.
Coat the bocconcini first in the flour, then dip in the eggs. Repeat this process for a second time. Coat in the breadcrumbs, pressing them on well. Place on a tray and refrigerate until ready to cook. I like to double coat the bocconcini in flour and eggs as this protects the delicate cheese from the intense heat when deep frying.
Heat 3 cm of canola oil in a small deep saucepan to 180˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Cook the cheese in batches for 2-3 minutes until golden and crispy, turning them for even browning. Don’t overcrowd the pan. Drain on kitchen towels and place in a warm oven. Bring the oil back to cooking temperature before adding the next batch.
To serve: Pile the hot bocconcini in a bowl and top with freshly grated Parmesan. Serve immediately. Makes 12 pieces
Menu: Enjoy with Green Bean, Broad Bean and Caper Berry Salad, Capsicums with Almonds, Capers and Raisins, Fennel Salami Bruschetta with Rocket and Pinenuts, and finish with Hazelnut and Aniseed Fregolata.