2 tubs Massimo’s Bocconcini (250g)
1 cup all-purpose flour
2 cups breadcrumbs
1 tbsp lemon zest
pinch of red pepper flakes
Preheat a deep fryer to 375 degrees F.
Drain the brine from Bocconcini tubs and pat balls dry with a paper towel.
In three separate bowls add, flour, beaten eggs, breadcrumbs mixed with lemon zest, red pepper flakes, salt & pepper.
Roll the Bocconcini through the flour, then the egg, and finally the breadcrumb mix then place balls in the freezer for 10 minutes.
Fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays.