• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Holiday > Holiday Appetizers > Fried Burrata over Romesco Sauce

    Fried Burrata over Romesco Sauce

    by Teri Lyn Fisher · Published: Feb 8, 2019 · Modified: Jan 16, 2021

    Jump to Recipe
    A close up of a bowl of fried burrata romesco and bread.


    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

    Here are some other appetizer recipes we know you will love:

    • Halloumi Nuggets
    • Simple Charcuterie Flatbreads
    • Peach and Burrata Summer Plate
    • Grilled Flatbreads with Peach and Burrata
    • Honey Brûléed Brie
    Click here for our entire Appetizer Recipe Collection!
    Fried burrata over romesco sauce in a skillet with bread.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Fried burrata over romesco sauce with bread.

    Fried Burrata over Romesco Sauce

    5 from 13 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    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.
    Calories: 296kcal Carbohydrates: 23g Protein: 14g Fat: 19g Saturated Fat: 7g Trans Fat: 1g Cholesterol: 65mg Sodium: 242mg Potassium: 195mg Fiber: 2g Sugar: 2g Vitamin A: 724IU Vitamin C: 14mg Calcium: 303mg Iron: 2mg
    CUISINE: Italian-american
    KEYWORD: fried burrata, romesco sauce
    COURSE: Appetizer

    You Might Also Love...

    • A close up of grilled flatbreads topped with peach, prosciutto, and burrata.Grilled Flatbreads Topped with Peach, Prosciutto and Burrata
    • A close up of heirloom tomato, peach, and burrata summer plate.Heirloom Tomato, Peach and Burrata Summer Plate
    • Simple charcuterie flatbreads with honey on the side.Simple Charcuterie Flatbreads

    February 8, 2019 / 16 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Crispy Chicken Thighs in a Creamy Mushroom Sauce
    Next Post: Spicy Roasted Cauliflower Over Hummus Next Post >

    Reader Interactions

    February 8, 2019 / 16 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Laurie

      September 27, 2021 at 10:04 am

      5 stars
      This is a pain in the butt to make but so worth it!
      I only had a 12 oz jar of peppers so I added 4 Campari tomatoes. I made the Romesco sauce before I did anything with the Burrata cheese. Made the cheese ball as called for in the recipe. I toasted fresh Tomato and Parmesan Focaccia (from Sprouts)in the broiler to accompany this wonderful recipe. It turned out fantastic! Made it again two days later… yes, it’s that good!!!

      Reply
    2. Devan

      April 21, 2021 at 6:44 am

      5 stars
      Hi Teri,

      I didn’t know you could fry fresh mozzarella – like a giant mozzarella stick.
      I bet this dish would be pretty deadly at Super bowl!

      Pictures look incredible.

      Stay awesome,

      Devan from Braised & Deglazed

      Reply
    3. Emily

      April 13, 2021 at 1:34 pm

      5 stars
      This appetizer is amazing! Two people finished the whole dish. Everything meshes so well together.

      Reply
    4. Marianne

      March 19, 2021 at 4:58 am

      this looks amazing. part of a cook club so I will be trying it in the air frying tonight! Will report back

      Reply
      • Rhonda

        October 07, 2022 at 5:04 am

        Did the air fryer work? Since I don’t deep fry would love to know how you did it.

        Reply
    5. MC

      December 04, 2020 at 9:13 am

      5 stars
      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!

      Reply
    6. Lisa Marshall

      November 15, 2020 at 5:40 pm

      Burrata ball broke and it’s guts drained into the four, egg, and panko bowls. Did this happen to anyone else?

      Reply
      • Teri Lyn Fisher

        November 16, 2020 at 12:45 pm

        Oh no! Thats a bummer. You definitely have to be careful when you are dredging in case the skin is thin.

        Reply
      • Emily

        April 13, 2021 at 2:44 pm

        5 stars
        It happened with my first Burrata ball I tried. But using a lighter hand and higher quality Burrata helps.

        Reply
    7. Tess

      September 17, 2020 at 8:41 am

      Can you fry the burrata in the air fryer too? Looks so good!

      Reply
      • Jenny Park

        September 17, 2020 at 8:15 pm

        Hm, actually not 100% sure about that bc i haven’t tried that method before!

        Reply
        • Sheila

          December 18, 2020 at 6:46 am

          Has anyone done airfryer yet?

          Reply
    8. Karen Johnston

      May 02, 2020 at 7:58 am

      5 stars
      Excellent and unique! Thank you!

      Reply
    9. Ashley

      August 24, 2019 at 5:07 pm

      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!

      Reply
    10. TCarb

      February 15, 2019 at 11:22 am

      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.

      Reply
    11. Rocky Mountain Woman

      February 08, 2019 at 10:46 am

      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!!!

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken
    • Air fryer salmon on a platter with lemon. Air Fryer Salmon
    • A collage of our best healthy dinner ideas. The BEST Healthy Dinner Ideas
    • Air fryer chicken tenders with a variety of sauces. Air Fryer Chicken Tenders
    • Easy Roast beef recipe, a Christmas Dinner Idea. Easy Roast Beef
    • Creamy gochujang noodles in a bowl. Gochujang Noodles

    Popular Now

    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Air fryer chicken tenders with a variety of sauces. Air Fryer Chicken Tenders
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken
    • Easy crunchy homemade granola recipe on a baking sheet with a spoon. Homemade Granola
    • A collage of our best healthy dinner ideas. The BEST Healthy Dinner Ideas
    • Turkish eggs or cilibir eggs recipe with a piece of bread in it. Turkish Eggs (Cilbir)

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!