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Fried Burrata with Romesco Sauce
Sides, Mains
Burrata is a deliciously buttery cheese that has an irresistible crunchy exterior when fried. Pair it with an easy five-minute romesco sauce, and you’ve got an app worth sharing. (Or dinner worth eating by yourself.)
Servings: 5
Time: 30 min
Ingredients
Fried Burrata
- 1/2 cups all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 3 smaller or 1 large burrata ball
- oil, for frying
Romesco Sauce
- 16 oz jar roasted red bell peppers, drained
- 1/3 cups slivered almonds
- 1 1/2 tbsp tomato paste
- 1 tbsp olive oil
- 2 garlic cloves
- 1/2 lemon, juiced
- 3 tbsp minced parsley
- 2 tbsp minced basil (plus more for garnish)
- salt and pepper
- crostini (for serving)
Process
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For the burrata: Put flour, egg and panko into their own shallow dishes. Dredge ball of burrata in flour. Then dredge the ball in the beaten egg, followed by the panko. Repeat egg dredge and panko dredge for a double-coating. Place ball on a parchment-lined plate and place in freezer for 10-15 minutes.
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For 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, 5-7 minutes.
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Fill a tall saucepan with about 4 inches oil; heat the oil to 350˚F. 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. 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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