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- Prep
- 25 min
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- Total
- 30 min
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- Serving
- 36 pieces
Ingredients
- 1/2 small chorizo sausage, cooked
- 200g Saputo cocktail bocconcini cheese, drained
- 125 ml (1/2 cup) flour
- 2 mL (1/2 tsp) chili powder
- to taste: salt and freshly ground pepper
- 3 eggs
- 30 ml (2 tbsp) Dairyland milk
- 250 ml (1 cup) bread crumbs
- 1 L (4 cups) oil, for deep frying
Directions
- Cut the chorizo lengthwise into quarters then cut each piece crosswise into 36 small triangles.
- Make a small incision in each cocktail bocconcini and insert a piece of chorizo.
- In a small bowl, combine the flour, chili powder, salt and pepper. In a separate bowl, beat the eggs with the milk. Place the bread crumbs on a plate.
- In a large saucepan, heat the oil to 365°F (190°C). Working in batches, roll 1/4 of the stuffed cocktail bocconcini cheese in the flour, dip them in the egg mixture, then roll in the bread crumbs. Fry the bocconcini for a minute or so, until golden brown. Drain on paper towels. Repeat with the remaining ingredients.
- Serve with bamboo cocktail skewers.
