Fried Bocconcini with Spicy Tomato Sauce

By NicoleS

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for frying
• 2 garlic cloves, minced
• 1 tsp. red pepper flakes
• 1 can (28 oz.) San Marzano tomatoes, crushed with juices
• Salt and pepper, to taste
• 2 lb. mozarella bocconcini (about 50 pieces)
• 4 eggs
• 1/2 cup milk
• 2 cups all-purpose flour
• 4 cups bread crumbs

Details

Servings 6

Preparation

Step 1

In saucepan over medium heat, warm 1/2 cup oil. Add garlic and red pepper flakes; cook 1 minute. Add crushed tomatoes; simmer 6 minutes. Season with salt and black pepper. Set aside.

Preheat oven to 200°F. Drain cheese; pat dry. In bowl, whisk eggs and milk. Put egg mixture, flour and bread crumbs in separate wide, shallow bowls. Roll cheese in flour, dip into egg mixture and coat with crumbs, shaking off excess after each step. Bread each piece of cheese again.

In large, deep saute pan over medium-high heat, heat 3" oil to 350°F. Fry cheese in batches until golden, about 2 minutes. Drain on paper towels, season fried cheese with salt and black pepper. Place on wire rack set over baking sheet; keep warm in oven. Let cheese cool at least 7 minutes before seving. Serve with warm tomato sauce fro dipping.