Ingredients

                Cheesy filling

• 250g Mainland Grated Mozzarella
• 100g Mainland Grated Parmesan
• 1 egg, lightly whisked
• 1 Tbsp cornflour

                Crumb Coating

• 2 eggs, lightly whisked
• 50g plain flour
• 50 g panko breadcrumbs
• 750ml Vegetable oil
• Parsley, chopped to garnish
• Grated Parmesan to garnish

Method

1. Combine mozzarella, parmesan, 1 egg and corn flour in a large bowl. Mix together until well combined.

2. Line a tray or plate with baking paper. Form mixture into 12 balls and place onto the lined tray. Chill the balls in the refrigerator for 30 minutes before crumbing and frying.

3. To crumb the balls put the flour, whisked eggs and breadcrumbs onto individual plates. Roll each ball into the flour first, followed by the egg and finally the breadcrumbs.

4. Place oil into a medium sized saucepan and heat to 170°C. Fry the balls in 4 batches until golden brown, approximately 3 minutes. Make sure the oil doesn’t get hotter than 170°C as the cheese won’t fully melt on the inside.

5. Place the fried balls onto a plate lined with baking paper.

6. Once all balls are fried, place into a serving bowl, sprinkle with parsley and grated parmesan. Serve immediately.