Deep Fried Baby Mozzarella with Pesto
What you need (makes about 4 starter portions).
1 jar of bocconcino / baby mozzarella balls (about 175g)
50g corn flour
Pinch salt
Pinch paprika
1 egg well beaten 75g
Japanesse breadcrumbs (Panko)
Jar of good pesto Handful of mixed salad leaves
Deep fat fryer at 150c degrees
1. Put the mozzarella balls into a sieve to drain off the liquid. Place the corn flour, pinch of salt and paprika into a small plastic bag and shake well, add the mozzarella and shake to cover and dust completely.
2. Place the beaten egg and breadcrumbs into two seperate shallow trays or bowls. Pick out the cheese and drop the cheese into the egg wash. Gently push and pull the tray to move the balls and cover with the egg.
3. Using seperate hands pick out the mozzarella and drop the breadcrumbs one at a time. Using the opposite hand, roll well in the crumbs and place on a seperate plate. These are now ready for deep frying.
4. Fry about eight at a time for about 1 1/2 half minutes until golden brown.
5. To serve, place a good spoonful of peston on a plate, dress the leaves with a little olive oil and serve a little in the centre of the pesto sauce, place 5 or 6 of the baby mozzarella around the outside.
