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Prep time
25 minutes
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Cook time
30 minutes
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Serves
1 to 2
Test Kitchen Notes
This fried burrata from food content creator and recipe developer Rosalynn Daniels combines two of our all-time favorite things: golden-fried goodness and burrata cheese. Here, creamy, dreamy BelGioioso Fresh Burrata is dredged in flour, eggs, and panko breadcrumbs, then dredged again for maximum crispiness. Before you start frying, though, make sure to chill the breaded burrata in the freezer for at least 20 minutes—this ensures the cheese doesn’t melt out when crisping up in the hot oil. To take it over the top, quickly whip up a garlicky, roasted tomato sauce (you can even do this while the breaded burrata hangs out in the freezer) and toast up a couple slices of bread for crostini. You’ll probably have some extra tomato sauce, but that’s a good thing, since it’s just as delicious tossed into pasta the next day.
This recipe is shared in partnership with BelGioioso Cheese. —The Editors
Watch This Recipe
Fried Burrata With Garlicky Tomato Sauce
Ingredients
- For the tomato sauce:
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2 pounds
whole tomatoes, stems removed
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4
whole garlic cloves, peeled
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3 tablespoons
extra-virgin olive oil
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2 teaspoons
salt
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1 teaspoon
freshly ground black pepper
- For the fried burrata:
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4
(2-ounce) balls of BelGioioso Burrata cheese
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1 cup
all-purpose flour
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1/2 teaspoon
salt
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4
eggs, beaten
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1 cup
panko breadcrumbs
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1/2 teaspoon
salt
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Neutral oil (like peanut oil)
Directions
- For the tomato sauce:
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Preheat the oven to 400°F.
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To a sheet pan, add the tomatoes and garlic, and drizzle with the extra-virgin olive oil to coat. Sprinkle the tomatoes and garlic with salt and pepper, and cover with aluminum foil.
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Roast for 20 minutes, or until the tomatoes are softened and the garlic is golden-brown. Pour out half of the liquid from the pan, reserving the rest.
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Pour the remaining liquid from the pan, along with the tomatoes and garlic cloves, into a large bowl and crush with a fork or potato masher until you have a thick, chunky sauce. Set to the side; re-warm before serving with the fried burrata, if needed.
- For the fried burrata:
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Start by seasoning the flour with salt. Then, pour the seasoned flour, eggs, and panko breadcrumbs each into separate bowls.
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Pat the burrata balls dry with a paper towel. Working with one ball of burrata at a time, dredge in the following order: flour, eggs, and lastly, panko. Double-dredge by dunking the burrata ball back into the beaten egg, and then the panko to finish. Place the dredged burrata balls on a plate or parchment-lined sheet pan and chill in the freezer for 20 minutes.
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In a medium saucepan, heat 5 inches of neutral cooking oil (I used peanut oil) to 375°F.
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Carefully set one burrata ball at a time in the saucepan and fry for 2 minutes, or until golden brown on all sides.
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Serve the fried burrata warm with the garlicky tomato sauce. Enjoy!
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