Fried Bocconcini Bites

Bocconcini Bites


6 serves
30 minutes


This recipe was developed by Adam Swanson for Open Homes Australia. This recipe takes roughly a half an hour to complete, but will take longer if you roast and peel the capsicums yourself. Another option would be to purchase fire-roasted capsicum in a jar to make quicken the process.




Crumbed Cheese
220g Cherry Bocconcini
vegetable oil, for frying
2 eggs
1/4 cup milk
1 cup flour
2 cups breadcrumbs
1 Tbsp dried oregano
1 Tbsp dried basil
10 basil leaves
Dipping Sauce
1 cup capsicums, roasted, peeled, deseeded
1 cup cherry tomatoes, cut in halves
4 anchovies
2 Tbsp red wine vinegar
1 Tbsp dried chilli flakes
2 Tbsp olive oil
1/4 cup flat leaf parsley, roughly chopped


1 Heat oil in a large saucepan or a deep fryer to 180C.
2 To get your sauce started, place all ingredients into a pan and cook for three to four minutes or until tomatoes collapse. Blend the sauce in a blender or in a jug with a stick blender and season with salt and pepper. Wrap and keep hot until ready to serve the cheese.
3 Set up your crumbing station. Place flour into a tray or shallow dish. Miix the eggs and milk in a separate shallow bowl. In a third dish or shallow bowl, mix breadcrumbs, basil and oregano together.
4 First dip the Bocconcini into the flour, then egg wash and then gently toss through the breadcrumbs. Repeat until all bocconcini are crumbed.
5 Using a slotted spoon, transfer the crumbed bocconcini into the hot oil for 30 seconds or until golden brown, in small batches. Place on absorbent towel.
6 Fry basil leaves last, until crispy.
7 Serve on a plate with sauce on side and crispy basil leaves scattered over the top.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!