1/3 cup plain flour
1/2 tsp salt
1/2 tsp pepper
3 tbsps. Dukkah
2 cups breadcrumbs (made using 1/2 an Authentic Sourdough Cob)
3 large eggs, beaten
12 Bocconcini balls
Vegetable oil to fry
1-2 lemons, cut into wedges
Make breadcrumbs by tearing bread slices into small pieces. Pulse in a food processor until fine crumbs form. For best results with this recipe, do not use crusts.
Start with three bowls, in one bowl combine the flour, salt and pepper. In the second bowl the eggs, and in the third bowl combine the breadcrumbs with the Dukkah. Add more Dukkah if you would like a stronger flavour.
Dip each Bocconcini into the flour, then the eggs, then the crumb mix. Repeat the egg and crumb steps to get a suitable coating on the balls.
Add enough oil to a large skillet pan to shallow fry. Place on a medium heat, wait until the oil is hot. Then fry the Bocconcini in small batches being careful not to overcrowd the pan.
Fry for 2-3 minutes to get a light golden colour, but not too long or the cheese will be too oozy. A deep fryer works well for this if you have one.
Once done, place the Bocconcini onto a plate lined with paper towel to absorb any excess oil as you fry batches.
Transfer to a plate when ready to serve. Serve with chunky lemon wedges.