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Mozzarella Fritta


250g bocconcini balls, drained and slightly dried

1 cup plain flour

3 eggs, whisked

2 tsp garlic powder, divided

2 tsp onion powder, divided

1 cup panko breadcrumbs

1 cup breadcrumbs

½ cup grated parmesan cheese

Salt & pepper to season

For the dipping sauce

1 garlic clove, minced

1 shallot, finely diced

1 cup cherry tomatoes, sliced or 1 cup of passata sauce

1 tbsp. tomato paste

¼ cup olive oil

Handful basil leaves

Salt & pepper to season

Vegetable oil for frying


Drain the liquid from the bocconcini and dry well on paper towels. You want to remove as much moisture as you can.

In a large bowl add the breadcrumbs, parmesan, 1 tsp of garlic and onion powder salt and pepper and mix well until combined.

In two separate bowls add the eggs to one and and flour to the other. Whisk the eggs and set aside. Season the flour with the remaining garlic and onion powder, salt and pepper and whisk to combine.

In batches, coat the bocconcini in the seasoned flour and then in the egg, making sure it is completely submerged. Roll in the seasoned breadcrumbs, making sure that all sides are completely covered. Double coat the bocconcini in the egg and breadcrumb mixture once again to achieve and extra crunchy coating. Place onto a lined baking tray and repeat until all the bocconcini are covered. Place into the freezer to set for 30 minutes.

While they are setting, start to make your sauce. In a large pan heat oil, garlic and shallots over medium to low heat. Cook for 2-3 minutes until soft and fragrant. Add tomatoes and chopped basil and simmer for 10 minutes until the tomatoes have blistered and sauce has thickened.

Heat a large pot, heat the vegetable oil until hot. Test by sprinkling some breadcrumbs. In batches fry the bocconcini for 2-3 minutes or until golden brown on all sides. Drain with a slotted spoon and place on a large place lined with baking paper. Repeat until all are fried.

Serve on a platter, topped with sea salt and the dipping sauce on the side.


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