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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