Time
15 Minutes
Difficulty
Ingredients
For 4 people 
- 400 grams baby bocconcini, drained
- 1 head of radicchio
- 1 punnet of Flowerdale Farm Mache Microgreens
- 1 egg, lightly beaten
- 1 cup(s) plain flour
- 1 liter(s) vegetable oil for deep frying
- 200 grams Japanese breadcrumbs
- 1 lemon
Method
- Heat the oil in a pot over gentle heat. Coat each ball firstly with flour, followed by egg wash and then with breadcrumbs. Test the oil to see if it is hot enough by submerging one ball and seeing if it sizzles immediately. In batches of 5, fry the balls in the oil for approximately 20-30 seconds, until golden.
- Serve the balls in cups of radicchio leaves and garnish with mache and lemon wedges.
