How to Make Crispy Gluten Free Bocconcini Fried Cheese Balls with Coconut Flour
Guilt no more with this low carb gluten free platter of crispy on the outside yet oozy on the inside bocconcini made with coconut flour. Bocconcini, or literally, “little bites” are usually a mixture of cow cheese and water buffalo, cheese so they have lots of protein and nutrients and are not quite as difficult to digest as straight cow cheese. In addition the coconut flour provides more detox and digestive benefits and provides a feeling of fullness so you don’t eat your guests out of their share! Enjoy this with a side of healthy picante tomato sauce for dipping, the heat of which contrasts nicely with the mild mozzarella in the bocconcini balls.
Ingredients for Bocconcini:
20 cherry bocconcini (buy the 220g tub)
1 ½ tbsp organic coconut flour
2 organic large pastured eggs
1 tbsp thickened dairy cream
¾ cup finely grated Parmesan cheese
½ cup finely crushed (non-GMO) pork rinds
1 tsp dried basil
Organic virgin coconut oil, for deep-frying
North Atlantic sea salt, to taste
For Picante Tomato Sauce
- 16 oz of fresh tomato sauce
- 32 oz purified water
- 1/2 medium yellow onion, chopped finely
- One fresh jalapeno peppers (organic if possible), including seeds, minced
- 1⁄8 cup white wine vinegar
- 1/2 tsp North Atlantic sea salt
- 1/2 tbsp dehydrated onion flakes
- 1⁄4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Procedure to make the Picante Tomato Sauce:
- Bring all ingredients to a boil in saucepan with medium high heat.
- Reduce the heat and simmer in pan for 30 minutes (until thick).
- Remove pan from heat and allow to cool.
- Store in an airtight glass jar in the refrigerator until you are ready to serve.
Note: Keep leftover (untouched) sauce refrigerated in an airtight glass container.
Also See: How to Make Picante Tomato Sauce
Procedure to Make the Crispy Fried Bocconcini:
1. Drain liquid in bocconcini tub and pat the cheese balls dry with cheesecloth or white absorbent cloth napkin.
2. Place bocconcini on the cloth lined plate and chill in the refrigerator to dry out for 1 hour (or as long as you want if even is in the future).
3. Place coconut flour in a small mixing bowl.
4. Place eggs and dairy cream into another bowl and whisk ingredients with a fork until combined.
5. Place parmesan cheese, finely crushed pork rinds & your dried basil in a medium shallow bowl and then whisk together.
6. Roll the bocconcini first in the coconut flour, then dip into the egg mixture, then dredge them in the parmesan mixture, shaking off the excess after each step.
7. Dip the bocconcini back into the initial egg mixture, and roll them again in the Parmesan mixture so you have a tasty double coating .
8. Chill in the refrigerator for 30 minutes on the same plate.
9. Pour some coconut oil into a large heavy-bottom saucepan so the oil comes 1/3 of the way up the sides (you can also use a deep fryer). To test the heated oil for readiness, poke the handle of a wooden spoon in the oil. If it bubbles vigorously around the sides, you’re ready!
10. Fry bocconcini in small batches for 20 seconds a batch, or until they are crisp & golden brown.
11. Remove bocconcini balls with a slotted spoon and drain them on another towel lined plate. Sprinkle the hot bocconcini with sea salt.
12. Place the cooked bocconcini warm in your oven while you fry up the rest and then repeat the procedure until you are done.
13. Serve bocconcini nice and hot so the crispy outside, and the oozy chewy inside is not wasted.
14. Try this with our picante tomato sauce variation, or with any dipping sauce you like.
Source: Crispy Fried Bocconcini w/ Smoky Tomato Sauce