Fried bocconcini with corn salsa. Photo / Babiche Martens
Fried bocconcini with corn salsa. Photo / Babiche Martens
Serves 4
1 cup corn kernels, cooked, drained and chilled 1 small red onion, finely diced 1 tomato, finely diced 1/2 a small red capsicum, finely diced 1/2 tsp caster sugar 2 tsp olive oil, plus extra for frying 1 Tbs white balsamic or sherry vinegar Salt and black pepper 1 1/2 cups home-made breadcrumbs 16 bocconcini Salad leaves
1To 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.