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  • Prep
    20 min
  • Total
    1 hour
  • Servings
    4

Fried Bocconcini with Lemon, Herbs and Garlic

Ingredients

400 g (14 oz.) Saputo Mini Bocconcini cheese (2 containers)

125 mL (½ cup) all-purpose flour

5 mL (1 tsp) sea salt

Ground black pepper

2 eggs

125 mL (½ cup) bread crumbs

Zest of 1 lemon, finely grated

5 mL (1 tsp) dried oregano

2 mL (½ tsp) dried thyme

1 clove garlic, finely minced

Canola oil for frying

125 mL (½ cup) prepared tomato sauce

1 lemon, quartered

Directions

Drain Bocconcini and dry thoroughly with paper towel.

In a large dish, combine flour, salt and black pepper.

In a bowl, whisk eggs with a fork.

In another bowl, mix bread crumbs, lemon zest, oregano, thyme and garlic until fully combined.

Coat a Bocconcini ball in the flour, then in the egg, and finally, in the bread crumbs. Coat once more in egg and bread crumbs. Place on a dish and repeat with remaining Bocconcini. Place the prepared Bocconcini in the freezer for 20 minutes.

Pour canola oil into a deep saucepan, creating a 2.5 cm (1 inch) layer. Heat on medium until the oil reaches 190 °C (375 °F). Using a slotted spoon, drop 5 prepared Bocconcini balls into the oil. Fry the Bocconcini for 15-20 seconds, turning frequently, until golden. Transfer onto a plate lined with paper towel. Repeat with the remaining Bocconcini, making sure that the oil stays at the proper temperature (adjust heat if needed).

Season the fried Bocconcini with sea salt and serve hot with tomato sauce and lemon wedges.