Skip to main content

Deep-Fried Bocconcini With Garlicky Marinara Sauce


Bocconcini are Italian cheese balls, about the size of cherry tomatoes. They taste similar to mozzarella cheese and are actually a fresh type of mozzarella. They are very versatile because you can use them in many different ways. We savor having them in salad, as pizza topping, and sometimes just simply deep-fried as an appetizer. Today I’m posting recipes for delicious Deep-Fried Bocconcini served with a Garlicky Marinara Sauce. I hope you will try these easy recipes.


Deep-Fried Bocconcini

Ingredients


2 Tubs (200 g each) Bocconcini
2 Large Eggs, lightly beaten
1/4 Flour
80 g Japanese Breadcrumbs (Panko)
1 tsp Sea Salt
1/2 tsp Dried Oregano
1 1/2 tsp Dried Basil
1 1/2 tsp Dried Parsley
Freshly Ground Black Pepper

Method

Drain and pat dry the Bocconcini.

In a large bowl, add the breadcrumbs, oregano, basil, parsley, sea salt and some freshly ground black pepper. Mix until well combined.

To fry the cheese: Toss the cheese into the flour and shake off the excess flour. Then dip the cheese in the egg and then into the breadcrumbs mixture, making sure to cover the entire cheese.

Fry the cheese in batches until light golden brown in color. The cheese will cook in a few seconds. Dish the cheese out with a slotted spoon and drain on a wax paper. Serve the cheese with garlicky marinara sauce.



Okay, here is the recipe for the delicious Garlicky Marinara Sauce.


Recipe adapted from Dean & Deluca Cookbook

Garlicky Marinara Sauce

Ingredients


1 Tbsp plus 1 tsp Olive Oil
4 heaping Tbsp (1/3 cup) very thinly sliced Garlic
2 28 oz cans Tomatoes
1/4 Cup firmly packed fresh Basil leaves, torn

Method

Place oil in heavy saucepan over moderately high heat. Add the garlic and saute, stirring occasionally, until it just starts to brown, about 5 minutes.

Empty contents of tomato cans into a sieve, reserving tomato liquid, if desired, for another use. Squeeze the juice out of the tomatoes with your hands, letting the juice out of the tomatoes with your hands, letting the juice run through the sieve. (The remaining tomatoes should be a coarse, chunky pulp.) Add the tomatoes to pan with basil. Simmer for 10 minutes, season, and serve.


Comments

  1. Can you say YUMMY? I love that this looks rustic but chic.

    I know the hard part of this recipe was probably the deep fried bocconcini, but I want to lick that marinara out of the bowl.

    ReplyDelete
  2. That looks delicious...and easy! I think I might actually be able to do that!

    ReplyDelete
  3. I so want this for breakfast right now! Can't wait to try!
    Lisa S./TX

    ReplyDelete
  4. Oh, this look so good! I want some!

    ReplyDelete
  5. Looks so yummy! I also love the red pot/bowl that you put it in. Great presentation :)

    ReplyDelete
  6. oh this looks so awesome. I want to eat that sauce with a spoon!

    ReplyDelete
  7. I just bought a tub of bocconini this morning....ooohhh, I am so excited to try this!!!

    ReplyDelete
  8. This could quite possibly be the yummiest sounding recipe EVER! How delicious! Love Bocconcini, but have never tried it in this yummy way!
    Thanks for sharing!

    ReplyDelete
  9. This is a great appetizer! I made it last night for company and they wanted the recipe also. So I told them about your recipe book.WONDERFUL!!!!

    ReplyDelete
  10. omg! i am so going to make this tonight! i can already taste it, my mouth is watering. those pictures are fantastic.

    ReplyDelete
  11. That looks great! I have been wanting to try fried bocconcini and serving it with marinara sauce sounds good!

    ReplyDelete
  12. amazing. these truly came out perfecto!

    ReplyDelete
  13. I made these last night for company, it was fabulous!!!

    ReplyDelete
  14. Fabulous! I'll try it!! :)
    Your recipes, even if being good ones, the way you arrange and take the photos make the food delicious. Congrats!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W