Fried Bocconcini with Spicy Tomato Sauce
Crispy, golden perfection meets a flavorful kick with this Fried Bocconcini with Spicy Tomato Sauce recipe. Perfect for appetizers or indulgent snacking, these gooey, bite-sized mozzarella balls are coated in a savory breadcrumb mix enhanced with Parmesan, garlic powder, and a hint of dried oregano. After a quick fry to achieve their irresistible crunch, they’re paired with a zesty tomato dipping sauce infused with fresh basil and red chili flakes for a subtle heat. Ready in just 40 minutes, this dish combines the comfort of melty cheese with the allure of bold, Italian-inspired flavors. Whether you're hosting a party or satisfying cravings, these cheesy morsels with a tangy-spicy dip will steal the show!
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Recipe Information
Ingredients
- 20 pieces Bocconcini cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Dried chili flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Vegetable oil
- 1 tablespoon Olive oil
- 2 small, minced Garlic cloves
- 1 can (14 ounces) Crushed tomatoes
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Sugar
- 3 leaves, chopped Fresh basil
Instructions
Drain the bocconcini and pat them dry with paper towels. Set aside.
Set up a breading station with three bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs with the milk. In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, dried oregano, dried chili flakes, salt, and black pepper.
Roll each bocconcini in the flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Repeat for each piece of cheese.
Place the breaded bocconcini on a plate and refrigerate for 15 minutes to set the coating.
While the bocconcini chill, prepare the spicy tomato sauce. Heat the olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Stir in the crushed tomatoes, red chili flakes, sugar, and a pinch of salt. Simmer the sauce over low heat for 10-15 minutes, stirring occasionally. Finish by stirring in the fresh basil and set aside.
Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully fry the bocconcini in batches, about 2-3 minutes per batch or until golden and crispy.
Remove the fried bocconcini with a slotted spoon and drain on a paper towel-lined plate.
Serve the fried bocconcini hot with the warm spicy tomato sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 620 mg | 48% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
