Yields12 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
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Cabanossi Bocconcini recipe

Ingredients

 350 g cabanossi, cut in pieces
 ½ cup plain flour
 1 egg
 100 ml milk
 100 g fresh breadcrumbs
 100 g panko breadcrumbs
 300 ml vegetable oil

Method

1

Whisk together the egg and milk.

2

Toss the cut cabanossi in flour, dip in the egg mixture and then toss in the fresh breadcrumbs.

3

Once all of the pieces are done, re-dip them in the egg wash a couple at a time and toss in the panko breadcrumbs.

4

Heat the vegetable oil in a medium saucepan until it reaches 180°C. Deep-fry the cabanossi 4-6 at a time until the crumbs are crispy and golden.

5

Drain well on absorbent paper. Serve the cabanossi hot with a bowl of the tapenade to dip into.

Ingredients

 350 g cabanossi, cut in pieces
 ½ cup plain flour
 1 egg
 100 ml milk
 100 g fresh breadcrumbs
 100 g panko breadcrumbs
 300 ml vegetable oil

Directions

1

Whisk together the egg and milk.

2

Toss the cut cabanossi in flour, dip in the egg mixture and then toss in the fresh breadcrumbs.

3

Once all of the pieces are done, re-dip them in the egg wash a couple at a time and toss in the panko breadcrumbs.

4

Heat the vegetable oil in a medium saucepan until it reaches 180°C. Deep-fry the cabanossi 4-6 at a time until the crumbs are crispy and golden.

5

Drain well on absorbent paper. Serve the cabanossi hot with a bowl of the tapenade to dip into.

Cabanossi Bocconcini