Fried Burrata
It's hard to beat the combination of flavors and textures of rich, creamy fried burrata. Enjoy it with crisp crostini and the smoky, sweet romesco sauce. —Taste of Home Test Kitchen
Fried Burrata Tips
Do you have to freeze the burrata before frying?
Yes, it’s important to freeze the burrata before deep-frying. This ensures that the cheese doesn’t melt when it hits the hot oil. But don’t freeze it too long; otherwise, the outside will get crisp but the inside will still be cold. Check out our helpful guide if you're unsure how to deep-fry anything.Can you use other bread crumbs?
Panko bread crumbs are best for this recipe because they have a coarse flake that results in a super crispy exterior. Regular bread crumbs can be used in a pinch but note that the coating will be more bready and dense. No matter what you use, be sure to pat the burrata dry to help the bread crumbs stay on.What else can you serve with fried burrata?
Fried burrata is typically served with romesco sauce like in this recipe, but you can also serve it over marinara or roasted red pepper salad. Or enjoy it by itself as a spread for bread!—Julie Schnittka, Taste of Home Senior Editor
Ingredients
- 1/2 cup slivered almonds, toasted
- 1/2 cup soft whole wheat or white bread crumbs
- 1/2 cup fire-roasted crushed tomatoes
- 1 jar (8 ounces) roasted sweet red peppers, drained
- 2 tablespoons minced fresh parsley
- 2 garlic cloves
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup sherry
- 1/2 cup olive oil
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup panko bread crumbs
- 1 ball (8 ounces) burrata cheese
- Oil for deep-fat frying
- Crostini
Directions
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1Pulse almonds, bread crumbs, tomatoes, red peppers, parsley, garlic, paprika, salt and pepper in a food processor until finely chopped. Add sherry; process until blended. Continue processing while gradually adding oil in a steady stream.
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2In 3 separate shallow bowls, place flour, egg and bread crumbs. Dip burrata into flour, then into egg; coat with bread crumbs. Place on a parchment-lined plate; freeze for 20 minutes.
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3In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cheese until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with sauce and crostini.
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