Fried bocconcini with spicy truffle sauce

by: Josée Robitaille

  • Preparation 15 min
  • Cooking 15 min
  • Portions 4 pers.

Ingredients needed

1 egg, beaten

1 tbsp water

2 to 3 tsp Favuzzi Truffle hot sauce

2 tsp Favuzzi Cacio e Pepe seasoning

2/3 cup breadcrumbs

2 tsp chopped fresh rosemary, to taste

2 tbsp unbleached flour

200 g (approx. 20 balls) cocktail bocconcini, drained and patted dry

Peanut or canola oil for frying

Favuzzi Truffle hot sauce for serving

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Steps of preparation

In a small bowl, combine beaten egg, water, Favuzzi truffle hot sauce and Favuzzi Cacio e Pepe seasoning.

In another bowl, mix breadcrumbs and rosemary.

Roll the bocconcini in flour, then in the egg and lastly, in the breadcrumbs. Roll again in egg and breadcrumbs. 

Heat the deep fryer to 180°C (350°F); place 5 breaded bocconcini balls in the fryer at a time and fry for 1 minute, turning as needed until golden brown.

Place bocconcini on paper towel and let stand for 1-2 minutes before serving with Favuzzi Truffle hot sauce.

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