Ingredients
- 2 tubs Massimo’s Bocconcini (250g)
- 1 cup all-purpose flour
- 2 eggs
- 2 cups breadcrumbs
- 1 tbsp lemon zest
- salt
- pepper
- pinch of red pepper flakes
Method
- Preheat a deep fryer to 190 °C
- Drain the brine from Bocconcini tubs and pat balls dry with a paper towel.
- In three separate bowls add, flour, beaten eggs, breadcrumbs mixed with lemon zest, red pepper flakes, salt & pepper.
- Roll the Bocconcini through the flour, then the egg, and finally the breadcrumb mix then place balls in the freezer for 10 minutes.
- Fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays.
- Buon Appetito!
