•  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

  Dry bocconcini on absorbent paper. Place flour, salt and pepper in a bowl and mix to combine. Dust the bocconcini with the flour mixture, dip into the egg and coat evenly with the polenta.

  Heat the oil in a large, deep saucepan over medium heat until hot. Deep-fry the bocconcini, in batches, for 30 seconds or until light golden. Drain on absorbent paper. Serve warm with lemon wedges. Serves 4.