Fried Bocconcini Balls

  • AppetizersRecipevegetable
  • MmmmmmMMM! These are good! These are fun and easy to make. We made these over Christmas at my parents’ house. Lucky for me, I have a lot of sisters that helped, making the “breading assembly line” go much faster. :) We decided to switch up the last step of the recipe and coat the bocconcini in panko to give them a nice crunch. Also, we decreased the temperature of the oil after the first batch because they were cooking so quickly that the cheese did not really have a chance to get melty inside. These would be a hit at any party, and like the Lay’s slogan, “Betcha can’t eat just one!”

    Fried Bocconcini Balls
    Two containers of bocconcini mozzarella cheese balls (about 16 per container)
    1 C flour
    Salt and pepper
    3-4 eggs, beaten
    3 C Italian style bread crumbs
    2 C Panko
    Oil for frying
    Marinara sauce for dipping
    Drain the bocconcini and pat dry with paper towels. Line a plate with paper towels and place bocconcini on it; refrigerate for 2 hours.
    Set up your bowls for coating. Place flour, salt and pepper in a medium bowl. Put eggs in the second bowl, bread crumbs in the third bowl and the panko in the fourth bowl. Roll the bocconcini in flour, dip in egg mixture, coat with bread crumbs, dip in egg AGAIN, coat with panko. Freeze for 20 minutes. 
    Pour oil in a heavy bottom pot, and heat to about 350 degrees. Fry bocconcini in batches until golden brown, about 15-20 seconds. Place on paper towels to drain. Serve warm with marinara sauce.
    Adapted from Food Network.