Fried Burrata (Print Version)
# Ingredients:
→ Vodka-Inspired Sauce
01 -
2 teaspoons of dried basil leaves
02 -
50 g of freshly grated Parmesan cheese, plus extra if needed
03 -
1 teaspoon of crushed red pepper flakes, adjust to taste
04 -
Salt and freshly ground black pepper to your liking
05 -
30 g unsalted butter
06 -
320 ml heavy cream
07 -
60 ml of top-quality olive oil
08 -
170 g concentrated tomato paste
09 -
1 tablespoon finely minced garlic
→ Flour Mixture
10 -
Salt as needed
11 -
Fresh-ground black pepper to suit your taste
12 -
45 g plain flour
→ Egg Coating
13 -
2-3 large eggs, whisked thoroughly
→ Breadcrumb Mixer
14 -
1/2 teaspoon black pepper, freshly ground
15 -
1/2 tablespoon mixed Italian herbs
16 -
1 teaspoon of salt
17 -
25 g Parmesan cheese, pre-grated
18 -
100 g Panko crumbs for crunch
→ Final Assembly
19 -
Vegetable oil for frying
20 -
Crusty bread to pair with
21 -
Fresh basil sprigs for decoration
22 -
Parmesan cheese, grated for topping
23 -
2 burrata balls (about 125 g each)
# Instructions:
01 -
Pour olive oil into a pan and place over medium heat. Toss in chopped garlic and let it cook until you catch its aroma, roughly 60 seconds. Add the tomato paste and stir around for 2-3 minutes, letting it darken slightly.
02 -
Gently whisk in the heavy cream until fully mixed. Add salt, black pepper, chili flakes, and the dried basil. Stir in Parmesan and butter until they melt and everything combines. Give it a taste to check seasoning, then put it aside.
03 -
Grab three shallow dishes. In one, mix flour with salt and a bit of pepper. In the second, beat the eggs until smooth. In the third, mix breadcrumbs, Parmesan, Italian herbs, plus salt and black pepper.
04 -
Blot the burrata dry using paper towels. Roll each one first in flour, then dip it fully in beaten eggs, before pressing it into the breadcrumb mix. To make it even crunchier, repeat the egg and breadcrumb steps.
05 -
Heat your vegetable oil in a deep pan or pot, reaching 175°C (350°F). Ensure there’s enough oil to fully cover the burrata. Carefully lower the coated burrata and fry it until golden brown and crispy, about 2-3 minutes. Remove and place on paper towels to drain excess oil.
06 -
Spread warm sauce on a serving plate, add fried burrata on top. Garnish with fresh basil and some extra Parmesan. Serve hot with crusty bread for dipping.
# Notes:
01 -
To keep burrata intact while frying, chill it well before starting.
02 -
This sauce skips the alcohol usually found in vodka sauces and is safe for kids.
03 -
The burrata is best enjoyed right away—crispy outside, gooey center!