Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney

Name: Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney
Prep time: 4 h 11 min
Cook time: 4 h 11 min
Total time: 4 h 11 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams diced tomatoes; 0 teaspoons cayenne pepper; 4 eggs, beaten; 250 grams all-purpose flour; 1 inch fresh ginger, peeled and coarsely chopped; 8 cloves garlic; 1 teaspoon ground cumin; 0 teaspoons kosher salt, plus more for seasoning; 8 servings Kosher salt and freshly ground black pepper; 16 inches 16 diameter) balls bocconcini mozzarella cheese; 2 Tbsps extra-virgin olive oil; 120 milliliters red wine vinegar; 360 grams seasoned Italian-style bread crumbs; 50 grams sugar; 8 servings Vegetable oil, for frying

Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney requires roughly 4 hours and 11 minutes from start to finish. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 439 calories, 15g of protein, and 13g of fat per serving. This recipe serves 8. This recipe from Foodnetwork requires kosher salt and pepper, olive oil, eggs, and flour. It works well as a side dish. If you like this recipe, you might also like recipes such as Batter For Deep Fried Fish, tomato chutney recipe, and Chunky Tomato Chutney.

Instructions

Watch how to make this recipe.

Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours.

Ingredients you will need

Bocconcini

Equipment you will use

Paper Towels

Put the flour in a medium bowl and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Bowl

Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs.

Ingredients you will need

Breadcrumbs

Bocconcini

All Purpose Flour

Egg

Dip

Equipment you will use

Bowl

Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.

Ingredients you will need

Breadcrumbs

Bocconcini

Egg

Roll

Dip

For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth.

Ingredients you will need

Olive Oil

Chutney

Vinegar

Garlic

Ginger

Pepper

Cumin

Sugar

Salt

Equipment you will use

Blender

Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste.

Ingredients you will need

Tomato

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Let the chutney cool to room temperature, about 35 minutes.

Ingredients you will need

Chutney

Place in a serving bowl.

Equipment you will use

Bowl

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds.

Ingredients you will need

Bocconcini

Bread