Hot-crumbed Bocconcini With Fresh Pesto Aïoli
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the fresh pesto aïoli
- 6tablespoons fresh ready-made green pesto
- 200grams fresh mayonnaise
- 2 cloves garlic, crushed
- 100grams fresh white breadcrumbs
- 1 lemon, finely grated zest
- 1 pinch chilli flakes
- 2tablespoons fresh thyme leaves
- 50grams plain flour
- 2 large eggs, beaten
- 300grams bocconcini, drained
- vegetable oil, for deep-frying
- 1/2teaspoons salt
- 1/2teaspoons pepper
Method
Step 1 of 5
Make the pesto aïoli by mixing together all the ingredients. Set aside.
Step 2 of 5
In a medium bowl, mix together the breadcrumbs, lemon zest, a few chilli flakes, a sprinkling of the thyme and some seasoning. Place the flour in a second bowl and the eggs in a third.
Step 3 of 5
Pat the mozzarella balls dry with kitchen paper. Roll the balls first in flour, then dip in the egg, then roll in the breadcrumb mixture. Repeat in the egg and breadcrumbs to create a double layer.
Step 4 of 5
Half fill a saucepan or deep-fat fryer with vegetable oil. Just before serving, heat over a high heat until it reaches 180°C or a cube of bread sizzles and turns golden in 10-15 seconds. Using a spider strainer or slotted spoon, lower the crumbed mozzarella into the hot oil and fry for 3-4 minutes until golden brown. Remove and drain on kitchen paper.
Step 5 of 5
Serve immediately with the fresh pesto aïoli.
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