Deep-fried polenta Bocconcini

4 servings Prep: 30 mins, Cooking: 15 mins

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These deep-fried cheese balls are delicious in a green salad, especially one with an anchovy dressing.

By Food24 May 04 2015

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Ingredients (7)

400 g	bocconcini
250 ml	flour — cake
	sea salt and freshly ground black pepper
2	eggs — beaten
250 ml	maize meal — polenta
	oil — for deep frying
	lemon — cut into wedges

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Method:

Drain the bocconcini on paper towels. Mix the cake flour, salt and pepper, and dip the bocconcini to coat.

Dip into the beaten egg and then completely coat in polenta.

Heat the oil and test the temperature with a cube of bread. Deep-fry the bocconcini balls a few at a time until golden brown. Drain and serve hot with lemon wedges.

Words and image:Home magazine

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