Description
This stunning appetizer features burrata cheese coated in seasoned panko breadcrumbs and fried to golden perfection. The contrast between the crispy exterior and the molten, creamy center creates an irresistible texture experience. It’s served atop a rich, spicy tomato cream sauce infused with garlic, parmesan, and a gentle kick of red pepper flakes. Garnished with fresh basil and additional parmesan, this dish is best enjoyed immediately while the burrata is still warm and gooey, with plenty of crusty bread for dipping into the luscious sauce.
Ingredients
- 60 ml extra virgin olive oil
- 1 tablespoon fresh garlic, finely minced
- 170 g tomato paste
- 320 ml heavy cream
- 1 teaspoon red pepper flakes, to taste
- 2 teaspoons dried basil
- Salt and freshly ground black pepper, to taste
- 50 g freshly grated Parmesan cheese, plus more to taste
- 30 g unsalted butter
- 45 g all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 2–3 large eggs, whisked until smooth
- 100 g Panko breadcrumbs
- 25 g grated Parmesan cheese
- 1/2 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 burrata rounds (approximately 125 g each)
- Vegetable oil, for deep frying
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for garnish
- Crusty bread, for serving
Instructions
- Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 2-3 minutes until slightly darkened.
- Slowly whisk in heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper. Stir in Parmesan cheese and butter until melted and incorporated. Adjust seasoning as needed and set aside.
- In one shallow bowl, mix flour with a pinch of salt and black pepper. In a second bowl, whisk eggs until smooth. In a third bowl, combine Panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper.
- Pat burrata rounds dry with paper towels. Dredge each round in flour mixture, then dip into whisked eggs, and finally coat in Panko mixture, pressing gently to ensure even coverage. For extra crispiness, repeat the egg and Panko steps for a double coating.
- Heat vegetable oil in a deep skillet or pot to 175°C (350°F), ensuring there’s enough oil to fully submerge the burrata. Carefully lower breaded burrata into hot oil and fry until golden brown and crispy, approximately 2-3 minutes. Remove and drain on paper towel-lined plate.
- Spoon warm sauce onto a serving plate. Place fried burrata on top and garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately with crusty bread for dipping.
Notes
- The burrata should be very cold before breading to maintain its shape during frying.
- This sauce is inspired by vodka sauce but contains no alcohol, making it family-friendly.
- For best results, serve immediately while the exterior is crisp and the interior is warm and melty.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Finger Foods and Party Snacks
- Method: Deep Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1 fried burrata with sauce)
- Calories: 520
- Sugar: N/A
- Sodium: N/A
- Fat: 42 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22 g
- Fiber: N/A
- Protein: 14 g
- Cholesterol: N/A
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