The secret in making Bocconcini Mozzarella Impanata snack a success, is to ensure using breadcrumbs that are very dry, crisp and not too chunky. Homemade breadcrumbs are the best.
Serves 4 to 6
12 bite sized (bocconcini) mozzarella balls
4 Extra Large Free Range or Organic eggs
60mL Extra Virgin Olive Oil
475mL Vegetable Oil or Sunflower Oil
400g Very dry breadcrumbs
Salt & Freshly ground pepper
Rest the bocconcini mozzarella on paper towels for a minimum time of 1 hour, to ensure that they are completely dry.
Lightly beat the eggs in a bowl, adding a pinch of salt, and some pepper. Heat the olive oil and vegetable oil in a deep pan over medium heat, and when the mixture is hot, dip the mozzarella in the eggs, and coat them quickly in breadcrumbs. Fry for about 1 minute ensuring that the breadcrumbs are light in colour and cooked all over.
Remove from the pan, transfer to a platter lined with paper towels, to absorb the excess oil.
When all of the bocconcini pieces are fried, transfer onto a serving dish, sprinkle some salt over the bocconcini and serve hot.