Fried bocconcini with corn salsa
( SERVES 4 )

Fried bocconcini with corn salsa
Amanda Laird

Viva 18/1/2012

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Ingredients

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1 cup Corn kernels, cooked, drained, chilled
1 Red onion, finely diced
1 Tomato, finely diced
½ Red capsicum, finely diced
½ tsp Caster sugar
2 tsp Olive oil, plus extra for frying
1 tbsp White balsamic vinegar, or sherry vinegar
1 Salt & freshly ground pepper, to season
1½ cups Breadcrumbs, home made
16 Bocconcini
4 handfuls Salad leaves, to serve

Directions

  1. To make the salsa, combine the corn, onion, tomato, capsicum and sugar.
  2. Add the first measure of olive oil and the vinegar. Season, cover and refrigerate while preparing the bocconcini.
  3. Season the breadcrumbs and spread on a plate. Roll the cheeses one at a time, pressing the crumbs.
  4. Heat a frypan and add enough oil to lightly cover. Add the bocconcini and fry until just golden.
  5. Serve hot with the salsa and salad leaves.

Wine Match

Sparkling

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Sparkling

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