Recipe courtesy of Kelsey Nixon
Fried Bocconcini
30 min
15 min
About 50 pieces
30 min
15 min
About 50 pieces


  • Two 8-ounce containers mozzarella bocconcini, drained from liquid
  • 3/4 cups all-purpose flour
  • Kosher salt and freshly cracked black pepper
  • 1/3 cup milk
  • 3 large eggs
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan
  • Vegetable oil, for frying
  • Simple Tomato Sauce, for serving


Arrange the mozzarella balls on a sheet tray. Remove any excess liquid by patting them dry with paper towels.

In three separate shallow baking dishes, first add the flour to one and season with salt and pepper. Next, whisk together the milk and eggs in the second. Finally, add the breadcrumbs and Parmesan in the last shallow baking dish.

Roll each mozzarella ball in the flour, followed by the egg mixture and finally the breadcrumb mixture. Repeat the process with the remaining ingredients.

In a large high-sided saute pan, add 3 inches of oil. Heat the oil until it reaches 350 degrees F on a frying thermometer.

Working with 4 or 5 mozzarella balls at a time, fry until golden brown, about 1 minute. Remove with slotted spoon on to paper towel-lined plate and season immediately with salt.

To hold before serving, keep mozzarella balls on a wire rack over sheet tray in a 200 F degree oven.

Serve with Simple Tomato Sauce (link to Kelsey's existing recipe on

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