crispy polenta-coated bocconcini
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crispy polenta-coated bocconcini
  • 8 x 45g bocconcini
  • 1 cup (150g) plain (all-purpose) flour, sifted
  • sea salt and cracked black pepper
  • 2 eggs, lightly beaten
  • 1 cup (170g) instant polenta
  • vegetable oil, for deep-frying
  • lemon wedges, to serve