Bocconcini Fritti Recipe

Warm a medium saucepan over medium heat and add 2 tablespoons extra-virgin olive oil.

Add the minced garlic and crushed red pepper flakes; sauté for 30–45 seconds until fragrant but not browned.

Stir in the tomato passata (or crushed tomatoes) and tomato paste. Bring to a gentle simmer.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if using. Reduce heat to low and simmer, uncovered, for 10–12 minutes until slightly thickened, stirring occasionally.

Remove from heat and stir in torn basil leaves. Keep sauce warm while you prepare the bocconcini.

Drain bocconcini on paper towels and gently pat dry to remove excess moisture. This helps prevent the coating from slipping and reduces splatter when frying.

Set up a three-station breading station: place the flour in a shallow bowl and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; in a second shallow bowl whisk together the eggs and 2 tablespoons milk until smooth; in a third shallow bowl combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt.

Working one at a time, dredge each bocconcino in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to thoroughly coat. For a thicker crust, repeat the egg and breadcrumb step once more.

Place the breaded bocconcini on a baking sheet lined with parchment and freeze uncovered for 20–30 minutes. Flash-freezing helps the coating adhere and prevents cheese from leaking out quickly when frying.

Meanwhile, pour about 2–3 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1" (2.5 cm). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb in—if it sizzles and browns in about 30 seconds, the oil is ready.

Fry the bocconcini in batches (do not overcrowd) for 1.5–2 minutes per side, turning gently with a slotted spoon or spider, until golden brown and crisp. The goal is a quick fry to brown the crust without melting the interior too much.

Transfer fried bocconcini to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil for a minute or two.

Optional: keep finished bocconcini in a low oven (200°F / 95°C) on the wire rack to stay warm while frying remaining batches.

Spoon a shallow pool of the warm spicy tomato sauce onto serving plates or a shallow platter.

Arrange 4–5 fried bocconcini per person on top of the sauce so each piece sits partially in the sauce.

Garnish with chopped parsley or basil and a sprinkle of extra grated Parmesan. Serve with lemon wedges on the side for a bright squeeze if desired.

To enjoy immediately: break one open to reveal the warm, tender mozzarella inside; be careful—cheese will be hot.