Mozzarella bocconcini recipe

• 200 g (7.1oz) panko breadcrumbs
• 1 lemon, zest only
• 1 handful of oregano leaves, chopped
• 1 cup Italian 00 flour, salted
• 1 medium free-range egg, beaten
• 1 x 125g ball of buffalo mozzarella, cut into 6 chunks
• 1 l (1.8pints) vegetable oil, for deep-frying

1. Prepare your coating mix by combining the panko breadcrumbs with the zest and oregano.
2. Put the salted flour on one plate and the beaten egg in a shallow bowl.
3. Take a piece of mozzarella, roll in the salted flour, then in the beaten egg, then the panko mix.
4. Repeat with the other pieces.
5. You can do this a few hours or the morning before cooking and chill until needed.
6. Half fill a deep pan with the vegetable oil and bring it up to 190C (or until a cube of bread dropped in the oil turns golden in less than a minute).
7. Deep-fry the coated mozzarella until golden brown.
8. Drain on kitchen paper and serve hot.

breadcrumbs, lemon, handful of oregano leaves, egg, buffalo mozzarella, l

Taken from www.lovefood.com/guide/recipes/17992/mozzarella-bocconcini-recipe (may not work)