DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
Provided by Giada De Laurentiis
Categories side-dish
Time 4h11m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bocconcini: 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. Put the flour in a medium bowl and season with salt and pepper, to taste. 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. 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.
- For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. 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. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. 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. Drain on paper towels.
- Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.
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Lama Herra
[email protected]I've made this recipe several times and it's always a hit. It's one of my go-to dishes when I'm entertaining guests.
waqas sarwar
[email protected]This dish is perfect for a party or potluck. It's easy to make and always a crowd-pleaser.
Jaxson Watson
[email protected]I'm not a huge fan of fried food, but these bocconcini were so good that I couldn't resist.
Sanum Ch
[email protected]The chutney is the star of this dish. It's so flavorful and versatile.
David Chimezie
[email protected]I love the idea of using bocconcini in this dish. It's a great way to change up the usual fried mozzarella sticks.
Destiny Evans
[email protected]This recipe is a keeper! I'll definitely be making it again.
Roby Whitehouse
[email protected]I had some trouble getting the bocconcini to brown evenly, but overall the dish was delicious.
dior trujillo
[email protected]The chutney was a bit too spicy for my taste, but the bocconcini were perfect.
Yeray Iscoa
[email protected]I made this for a party and it was a huge success! Everyone loved the bocconcini and the chutney.
Ivy Wilkins
[email protected]This recipe was a hit with my family! The bocconcini were a fun and unique appetizer, and the chutney was delicious.
Javairia Adnan
[email protected]The bocconcini were crispy on the outside and gooey on the inside, just how I like them! The chutney was the perfect accompaniment, with a nice balance of sweet and spicy.