Crispy Polenta-Coated Bocconcini

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donna hay

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Ingredients

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

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