Fried Burrata Recipe
semi-soft fresh mozzarella, Italian breadcrumbs, lightly fried, pomodoro sauce
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Ingredients
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Main Ingredients
For frying
For Pomodoro Sauce
Method
Preparing the Burrata
- 1
Coat Burrata
Start by placing the flour in a shallow dish. In a second shallow dish, whisk the eggs with salt and pepper. In a third dish, place the Italian breadcrumbs. Carefully take each burrata ball and first coat it in flour, shaking off the excess, then dip it in the egg mixture, and finally coat it with breadcrumbs. Ensure the burrata is fully covered. Set aside on a plate.
Frying the Burrata
- 2
Heat Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; it should sizzle immediately.
- 3
Fry Burrata
Once the oil is ready, carefully add the breaded burrata balls to the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes or until golden brown on all sides. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
Making the Pomodoro Sauce
- 4
Cook the Sauce
In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the canned whole tomatoes (crushing them with your hands as you add them) and bring to a simmer. Season with salt and pepper. Let cook for about 15-20 minutes, stirring occasionally until the sauce thickens slightly.
- 5
Finish the Sauce
Stir in fresh basil just before serving to add flavor and freshness to the sauce.
Serving
- 6
Plate the Dish
To serve, place a fried burrata ball on a plate and drizzle generously with pomodoro sauce. Optionally, garnish with additional fresh basil or grated parmesan cheese.