Is there anything better than fried cheese?
I’m not going to lie, these tiny cheese balls are a little tedious to crumb but they are worth it!
Use panko breadcrumbs, they hold the cheese in better as they cook compared to normal fine breadcrumbs.
Don’t skip the double crumbing step; trust me, we learnt the hard way! Single crumbing doesn’t keep that cheesy goodness contained.
And make sure your oil is really hot. The cheese doesn’t take long to melt and you don’t want it to seep out of the crumb shell while you’re waiting for them to turn golden brown and crisp.
- 1 tub That’s Amore baby bocconcini
- ½ c flour
- 4 eggs
- 2 c panko crumbs
- Oil, enough to fill a sauté pan to 20cm up the side
- Sweet chilli sauce or jam, to serve
- Pea shoots, to serve
Drain bocconcini and dry thoroughly.
Place flour in a bowl and season well with salt and pepper.
Place egg in a bowl and season well with salt and pepper.
Place panko in a bowl and season well with pepper.
Working with about 8 – 10 balls at a time, toss cheese in flour, dip in egg and roll in breadcrumbs.
Coat with egg again and roll in crumbs again, use your hands to gently compress the crumbs.
Repeat with remaining balls.
Heat a sauté pan over medium high heat and once hot fry around 10 balls at a time until golden brown and crunchy.
Remove from pan and drain on paper towel while you fry the rest.
Serve with chilli or sweet chilli sauce and pea shoots.