Creamy bocconcini is golden fried for an enticing crunch, and served with a spicy tomato dip.
The ingredient of Crispy Bocconcini With Tomato Chilli Sauce
- 2 tablespoons plain flour
- 2 eggs lightly beaten
- 1 1 4 cups panko breadcrumbs see note
- 1 4 cup finely grated parmesan or vegetarian hard cheese
- 220g tub baby bocconcini cheese drained
- vegetable oil for deep frying
- 400g can diced tomatoes
- 2 garlic cloves crushed
- 1 long red chilli seeded finely chopped
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh basil leaves
The Instruction of crispy bocconcini with tomato chilli sauce
- make tomato chilli sauce place tomato garlic chilli sugar and vinegar in a small saucepan over medium high heat bring to the boil reduce heat to low simmer for 20 minutes or until thickened stir in basil set aside for 10 minutes to cool using a stick blender blend tomato mixture until almost smooth
- place flour on a plate pour egg into a shallow bowl combine breadcrumbs and parmesan on a plate season with salt and pepper dip 1 bocconcini into flour to coat dip into egg then coat in breadcrumb mixture re dip in egg then breadcrumbs place onto a baking paperlined tray or plate repeat with remaining bocconcini freeze for about 20 minutes
- heat oil in a large saucepan or wok over medium high heat until hot preheat oven to 120u00b0c 100u00b0c fan forced carefully add bocconcini 1 at a time to hot oil deep fry bocconcini in batches for 2 to 3 minutes or until golden using a slotted spoon transfer to a wire rack over a baking tray lined with paper towel keep warm in the oven serve with tomato chilli sauce
Nutritions of Crispy Bocconcini With Tomato Chilli Sauce
calories: 197 892 caloriescalories: 9 1 grams fat
calories: 3 3 grams saturated fat
calories: 19 3 grams carbohydrates
calories: n a
calories: n a
calories: 9 2 grams protein
calories: 56 milligrams cholesterol
calories: 396 milligrams sodium
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calories: nutritioninformation