Bocconcini are small mozzarella balls that are packed in water. These little bites are really good on their own or served with quick tomato sauce for dipping. Crisp on the outside and soft on the inside, these little bites are perfect for entertaining.
1/2 cup breadcrumbs
1/4 cup Parmigiano-Reggiano, finely grated, plus extra for garnish
3-4 fresh basil leaves
1/2 cup flour
Salt, to taste
Freshly ground black pepper
12 bocconcini balls
3-4 tablespoons vegetable oil
1. In a food processor, combine breadcrumbs, Parmigiano-Reggiano and basil and pulse until blended. Transfer to a shallow dish and set aside.
2. In another shallow dish, add flour and season with salt and pepper. In a third shallow dish, beat egg.
3. Pat dry bocconcini and roll each one in flour, followed by egg, then breadcrumb mixture, shaking off excess as you work. Dip again in egg and breadcrumbs, coating well. Place on a baking sheet and continue until all bocconcini are finished. Refrigerate for at least 1 hour.
4. In a sauté pan, heat oil over medium heat. Add bocconcini to pan (in small batches if necessary to prevent overcrowding) and cook until lightly golden brown, turning occasionally. Remove with a slotted spoon and drain on a plate lined with paper towels. Season with salt and pepper and additional Parmigiano-Reggiano. Allow to cool for 2-3 minutes before serving.
Makes 12 bites.