Crumbed Bocconcini Balls with Mache and Radicchio Salad

Crumbed Bocconcini Balls with Mache and Radicchio Salad

Time

15 Minutes

Difficulty

Ingredients

For 4 people

  • 1 cup(s) plain flour
  • 1 lemon
  • 1 liter(s) vegetable oil for deep frying
  • 1 head of radicchio
  • 200 grams Japanese breadcrumbs
  • 1 egg, lightly beaten
  • 400 grams baby bocconcini, drained
  • 1 punnet of Flowerdale Farm Mache Microgreens

Adjust Quantity

Method

  1. Heat the oil in a pot over gentle heat. Coat each ball firstly with flour, followed by egg wash and then with breadcrumbs. Test the oil to see if it is hot enough by submerging one ball and seeing if it sizzles immediately. In batches of 5, fry the balls in the oil for approximately 20-30 seconds, until golden.
  2. Serve the balls in cups of radicchio leaves and garnish with mache and lemon wedges.