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PREP
25 minutes
COOK
5 minutes
READY IN
30 minutes
Chorizo-stuffed Bocconcini
Serves 36 pieces
1/2 small chorizo sausage, cooked
200g Saputo cocktail bocconcini cheese, drained
125 ml (1/2 cup) flour
2 mL (1/2 tsp) chili powder
to taste salt and freshly ground pepper
3 eggs
30 ml (2 tbsp) Dairyland milk
250 ml (1 cup) bread crumbs
1 L (4 cups) oil, for deep frying


1 Cut the chorizo lengthwise into quarters then cut each piece crosswise into 36 small triangles.
2 Make a small incision in each cocktail bocconcini and insert a piece of chorizo.
3 In a small bowl, combine the flour, chili powder, salt and pepper. In a separate bowl, beat the eggs with the milk. Place the bread crumbs on a plate.
4 In a large saucepan, heat the oil to 365°F (190°C). Working in batches, roll 1/4 of the stuffed cocktail bocconcini in the flour, dip them in the egg mixture, then roll in the bread crumbs. Fry the bocconcini for a minute or so, until golden brown. Drain on paper towels. Repeat with the remaining ingredients.
5 Serve with bamboo cocktail skewers.




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