Fried Bocconcini

40 (400g) baby boncconcini
1 cup (100g) packaged
3/4 cup (60g) grated parmesan cheese
2 tablespoons chopped fresh basil plain flour
3 eggs , lightly beaten
vegetable oil for deep-frying
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1. Dry bocconcini on absorbent paper.Combine breadcrumbs, cheese and basil in bowl ; mix well.
2. Toss bocconcini in flour , shake away excess flour. Dip into eggs then press breadcrumb mixture on firmly.
Repeat egg and breadcrumbing process ; refrigerate 30 minutes.
3. Just before serving , deep-fry bocconcini in batches in hot oil until browned. Drain on absorbent paper.
Serve immediately.
Makes 40.

• Bocconcini can be crumbed a day ahead.
• Storage: Covered , in refrigerator.
• Freeze: Not suitable.
• Microwave: Not suitable.