Fried Burrata Recipe

Chill and season

Pat burrata dry with paper towels. Place on a tray and chill in the refrigerator for at least 20 minutes — cooling helps burrata hold shape during coating. Lightly season the exterior with fine sea salt and freshly ground black pepper; set aside.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in chopped tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes break down and the mixture is thick, about 8–10 minutes. If using, add white wine and simmer until mostly evaporated, about 1–2 minutes.

Lower heat and stir in heavy cream. Simmer gently until sauce is slightly thickened, about 4–5 minutes. Taste and add sugar if tomatoes are very acidic, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Remove from heat and, if you want a very smooth sauce, blend briefly with an immersion blender or transfer to a blender and puree until silky. Keep warm on the lowest heat setting or reheat gently before serving.

In a small food processor or blender combine basil leaves, pine nuts, grated Parmesan, garlic clove, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse while streaming in 3 tablespoons extra-virgin olive oil until a coarse, bright green pesto forms. Taste and adjust seasoning. Set aside at room temperature.

Set up a breading station: one shallow bowl with flour, one bowl with eggs whisked with 3 tablespoons milk, and one shallow bowl with breadcrumbs mixed with 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon salt.

Working one burrata at a time, lightly dredge it in flour, shaking off excess. Dip into the egg wash, then press gently into the breadcrumb mixture to coat evenly. For a thicker crust, repeat the egg wash and breadcrumb step for a double coat.

Place coated burrata on a sheet pan and chill in the refrigerator 20–30 minutes. Chilling helps the coating adhere and reduces leakage when frying.

Pour about 1 cup oil into a heavy skillet (cast iron or stainless) to a depth of roughly 1/2 inch. Heat oil over medium heat until it reaches 325–340°F (160–170°C) or a small breadcrumb sizzles and browns slowly when dropped in.

Gently lower chilled, coated burrata into the oil using a spatula. Fry 1–1.5 minutes per side until golden brown and evenly colored. Avoid crowding; fry in batches if necessary. Maintain oil temperature — lower heat slightly if browning too quickly.

Using a slotted spatula, transfer fried burrata to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Do not let them sit too long on paper towels or they can sweat and soften the crust.

Spread a spoonful of warm tomato cream in the center of each serving plate (about 2–3 tablespoons per plate). Place one fried burrata atop the cream. Spoon a teaspoon or two of basil pesto on or beside the burrata; allow a little to run onto the tomato cream for visual contrast.

Drizzle a small amount (about 1 teaspoon) of extra-virgin olive oil over the burrata and finish with microgreens or torn basil leaves. Serve immediately while the burrata is warm and the interior is creamy.

Optional: Provide crusty bread or crostini for spreading the molten burrata and tomato cream.