Inspired by mozzarella sticks which are delicious, we made a fancy version. We fried a big ball of burrata because we love burrata and will always always be obsessed with it. Instead of marinara we used romesco. Basically this is a warm appetizer of your dreams. The burrata is delicious and together with the romesco this is a next level appetizer. It pairs well with all alcohol and all trashy tv. It just goes well with life. Crusty bread is a must for this one. :)
♥ Teri
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Fried Burrata over Romesco Sauce
Servings: 5
INGREDIENTS
fried burrata
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 large ball burrata
- oil, for frying
romesco sauce
- 1 (16 ounce) jar roasted red bell peppers, drained
- ⅓ cup slivered almonds
- 1 ½ tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves
- ½ lemon, juiced
- 3 tablespoons minced parsley
- 2 tablespoons minced basil leaves
- salt and pepper to taste
assembly
- fresh basil leaves, garnish
- crostini, for serving
INSTRUCTIONS
- Burrata: Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess. Next dredge the ball in the beaten egg followed by the panko. Dredge ball back into the beaten egg, then back into the panko for a double coating. Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.
- Romesco Sauce: Place all ingredients into a food processor or blender, season with salt and pepper and blend until smooth. Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.
- Fill a tall saucepan with about 4 inches oil and heat to 350˚F.
- Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a paper towel lined plate. Lightly season with salt and pepper.
- Assemble: Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.
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Made it for Thanksgiving appetizer and it was so good! The creaminess from the cheese and the acidity from the sauce was a perfect combo. I loved how easy it was to put together. I’ll be making this again soon!
Burrata ball broke and it’s guts drained into the four, egg, and panko bowls. Did this happen to anyone else?
Oh no! Thats a bummer. You definitely have to be careful when you are dredging in case the skin is thin.
Can you fry the burrata in the air fryer too? Looks so good!
Hm, actually not 100% sure about that bc i haven’t tried that method before!
Has anyone done airfryer yet?
Excellent and unique! Thank you!
Apparently burrata was a hot item last weekend because 3 stores and all were out of burrata! Made it with mozzarella ball, maybe totally messes with the integrity of the recipe but still delicious. Romesco sauce a fun twist for this kind of appetizer!
This looks incredible. It is on my “must do” list. The creamy burrata with the acidic romesco, fresh basil and crunchy crostini has to be a perfect bite.
This is my dream appetizer! I’m doing steak and artichokes for Valentine’s Day and this just became the appetizer.
I LOVE THIS RECIPE!!!