Fried Burrata over Romesco Sauce

5 from 19 votes

Fried Burrata over Romesco Sauce

Golden, crunchy fried burrata over smoky romesco sauce for a crowd-pleasing restaurant-quality appetizer that's easy enough for a dinner party or night on the couch.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Italian-american

Servings:

Calories: 534kcal

Author: Teri & Jenny

Ingredients

fried burrata

1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
8 ounce ball burrata
4 cups avocado oil for frying

romesco sauce

16 ounces roasted red bell peppers, drained
1/3 cup slivered almonds
1 1/2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
1/2 lemon juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
salt and pepper to taste

assembly

fresh basil leaves, garnish
crostini, for serving

US Customary - Metric

Instructions

fried 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.
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.

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.

assembly

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.

Nutrition