Deep Fried Burrata
I have been aching to bring this recipe to you this week. Deep fried burrata is what my wildest cooking dreams are made of. Creamy and delicious on the inside, so crisp on the outside, it’s a miracle I don’t make (and eat) it everyday!
However, it is a rather fiddly recipe. I strongly recommend you don’t make it for more than 4 people, 6 as the absolute max as a starter - as the burrata balls need to be very cold when deep frying, everything needs to be cooked at the very last minute, and a little bit of logistics is involved, this can quickly become a molten cheese nightmare, especially if you have guests you’d like to serve it to.
When you do serve it though, prepare for everyone to ooh and aah as they tuck in: the sound of the crisp coating giving way to the creamiest centre - an experience not to be missed.
I served it with the simplest tomato sauce - the one inspired from The Bear that I’d fallen in love with a few weeks ago. I just puréed the sauce to a fine paste in order to make it more dense and more presentable for the burrata.
The double breading with panko is key, as is the freezing of the burrata for at least 20 minutes before frying, to ensure a mess free process.
Lastly, a few flakes of salt and a drizzle of olive oil make this dish sing, and you will find yourself wondering why on earth you have decided to share…
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Ingredients (serves 2, is easily multiplied)
If you can find mini burrata it is way easier to work with as you can be sure to have a molten centre by the time the outside is golden and crispy.
4x mini burratas (50g each) or 2x 100g burratas
1 egg, beaten
100g (1/2 cup) flour
70g (1/2 cup) panko breadcrumbs
salt an pepper, to taste
flaky salt, olive oil, to serve
1/4 quantity The Bear inspired tomato sauce, blended
Start by making the tomato sauce. When ready, blend it to a fine paste.
Meanwhile, dry the burrata balls on kitchen paper. Prepare three shallow bowls with flour, the beaten egg, and panko breadcrumbs. Season the flour with salt and pepper.
First, dredge each burrata ball in flour. Follow by egg, and panko breadcrumbs. For the double breading dredge the ball again in egg and in panko again. Place on a plate/tupperware suitable for freezing lined with kitchen paper.
Once all the burratas are well coated, place them in the freezer for about 20-30 minutes (not much longer, you don’t want them frozen solid).
Heat oil (with a high smoking point, I used peanut) in a pan large enough to accommodate the burratas comfortably. Try to see if it’s hot enough by dropping a small piece of panko in it - if it sizzles, you’re ready to roll.
Carefully drop the breaded cheeses in the hot oil, making sure they have plenty of space. After 2 minutes, turn them in order to ensure they care golden all over. Cook for another 2-3 minutes.
Take them up on a plate lined with paper towels to absorb excess oil.
When ready to plate, spread tomato sauce on the bottom of the plates. Top with the burrata, sprinkle with flaky salt and a drizzle of extra virgin olive oil.
Serve immediately and enjoy! xx