Melting Bocconcini

, from Issue #47. August, 2015
Photography by Aaron McLean.
Melting Bocconcini

Is there anything more tempting than hot morsels of bocconcini that melt in the mouth when you bite into that crispy crumb coating? Delicious


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

To cook
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.