Bocce Balls (serves 6-8) Recipe
Lightly fried pizza dough, garlic butter, parmesan, basil
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Ingredients
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Bocce Balls
Method
Bocce Balls
- 1
Prepare the Dough
Allow the pizza dough to come to room temperature for easier handling. Divide the dough into 24–30 equal pieces and roll each piece between your hands to form smooth, golf-ball-sized balls.
- 2
Heat the Oil
In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil for the dough balls to float freely while frying.
- 3
Fry the Bocce Balls
Working in batches, carefully lower the dough balls into the hot oil. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and cooked through. Remove with a slotted spoon and transfer to a paper towel-lined tray to drain excess oil.
- 4
Make the Garlic Butter
While the dough balls are frying, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant, being careful not to brown the garlic. Season with salt and black pepper.
- 5
Toss and Finish
Place the warm fried dough balls in a large mixing bowl. Drizzle with the garlic butter and toss gently to coat evenly. Sprinkle with grated parmesan cheese and fresh basil, tossing again lightly so the cheese adheres.
- 6
Serve
Transfer the bocce balls to a serving platter. Serve immediately while warm as a shareable starter for 6–8 people.
