Double Crumbed Fried Bocconcini Balls

Cook time 45 minutes
Servings 4 as a starter


200g cherry bocconcini

1 tbsp black sesame seeds

1 tbsp white sesame seeds

1/2 cup plain flour

2 eggs, whisked with a little water

1 cup panko breadcrumbs

½ tsp salt

Vegetable oil, for deep-frying

Sweet chilli sauce, to serve

Double Crumbed Fried Bocconcini Balls


Place the flour in one bowl, egg and water mixture in another, and the panko mixed with the sesame seeds into a third separate bowl with the salt.

Coat each bocconcini in flour and shake excess off and then into the egg followed by the sesame crumbs. Repeat coating in the egg and sesame crumbs. Place on a tray.

Fill a saucepan with oil (enough to deep fry) and heat to 170 degrees. In batches deep-fry the balls for 1- minute until golden then drain on a tray lined with a paper towel.

Pile up on a plate and serve with sweet chilli sauce.