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Deep-fried mozzarella balls with smoky tomato sauce

Name: Deep-fried mozzarella balls with smoky tomato sauce recipe
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 30
Ingredients: 30 baby bocconcini (from about 2 x 200g tubs); 3 cups (150g) panko breadcrumbs (see note); 1 cup (150g) plain flour, seasoned; 3 eggs, lightly beaten; Sunflower oil, to deep-fry; Handful flat-leaf parsley leaves; 400g can chopped tomatoes; 1 teaspoon smoked paprika (pimenton); 3 garlic cloves, finely chopped; 1 tablespoon brown sugar

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Deep-fried mozzarella balls with smoky tomato sauce

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by delicious. team

delicious. team

Oct 03, 2015

Whether you're entertaining at home or have been asked to bring a plate, these crunchy and gooey golden-fried cheese balls are a sure-fire winner. Let your deep fryer do all the work in this super-easy recipe, using bite-sized bocconcini to melt inside a hot and crispy coating of panko breadcrumbs. Whip up a smoky tomato dipping sauce and you've got yourself a tray of irresistibly rich and morish savoury delights. While these deep-fried mozzarella balls are made to share, we won't judge if you snack on the whole plate.

30 baby bocconcini (from about 2 x 200g tubs)
3 cups (150g) panko breadcrumbs (see note)
1 cup (150g) plain flour, seasoned
3 eggs, lightly beaten
Sunflower oil, to deep-fry
Handful flat-leaf parsley leaves

Smoky tomato sauce

400g can chopped tomatoes
1 teaspoon smoked paprika (pimenton)
3 garlic cloves, finely chopped
1 tablespoon brown sugar

Method

1.

For the smoky tomato sauce, place all the ingredients in a large saucepan over medium-low heat. Season, then cook, stirring occasionally, for 20-25 minutes until thickened slightly. Cool, then blend until smooth. Set aside.
2.

Meanwhile, drain the bocconcini and pat dry with paper towel. Whiz the panko breadcrumbs in a food processor until fine. Place the flour, egg and panko breadcrumbs in 3 separate bowls. Roll the bocconcini first in flour, shaking off excess, then dip in egg and finally coat in the breadcrumbs. Chill for 30 minutes.
3.

Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, deep-fry bocconcini balls for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel. Fry parsley leaves for 10 seconds or until crisp, then remove with a slotted spoon and drain on paper towel.
4.

Serve mozzarella balls warm with smoky tomato sauce and parsley leaves.