Ingredients
- Burrata Cheese: 4 balls (about 4-6 ounces each). Burrata is the star of the show! Look for fresh, high-quality burrata for the best creamy texture and flavor.
- All-Purpose Flour: 1 cup. Used for dredging the burrata to create a crispy crust when fried.
- Breadcrumbs: 1 cup (Panko or regular). Breadcrumbs add extra crunch and texture to the fried burrata. Panko breadcrumbs will give a lighter, crispier crust.
- Eggs: 2 large. Beaten eggs act as a binder, helping the breadcrumbs adhere to the flour-coated burrata.
- Olive Oil: For frying. Choose a good quality olive oil suitable for frying, or use a neutral oil like vegetable or canola oil if preferred.
- Roasted Red Peppers: 1 jar (12 ounces), drained. The base of our vibrant and flavorful Romesco sauce. Jarred roasted red peppers are convenient and readily available.
- Almonds: ½ cup, blanched and toasted. Toasted almonds provide a nutty flavor and creamy texture to the Romesco sauce. Blanched almonds are recommended for a smoother sauce.
- Garlic: 2 cloves. Garlic adds a pungent and aromatic depth to the Romesco sauce.
- Smoked Paprika: 1 teaspoon. Smoked paprika brings a smoky and slightly sweet flavor that is characteristic of Romesco sauce.
- Sherry Vinegar: 2 tablespoons. Sherry vinegar adds a tangy acidity that balances the richness of the sauce and burrata. Red wine vinegar can be substituted if needed.
- Olive Oil (for Romesco Sauce): ¼ cup. Good quality olive oil adds richness and flavor to the Romesco sauce.
- Salt: To taste. Enhances the flavors of all the ingredients in both the burrata and the Romesco sauce.
- Black Pepper: To taste. Adds a touch of spice and complexity to both components of the dish.
- Fresh Parsley: For garnish (optional). Fresh parsley adds a pop of color and freshness when serving.
Instructions
- Prepare the Romesco Sauce: Begin by making the Romesco sauce, as it can be made ahead of time. In a food processor or blender, combine the drained roasted red peppers, toasted almonds, garlic cloves, smoked paprika, sherry vinegar, and olive oil.
- Blend the Sauce: Pulse the ingredients until they are roughly chopped. Then, blend continuously until the sauce is smooth and creamy. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is evenly blended. Taste the sauce and adjust seasoning with salt and black pepper to your preference. If you prefer a thinner sauce, you can add a tablespoon or two of water or more olive oil. Set the Romesco sauce aside or refrigerate until ready to serve. The flavors will actually meld and deepen as it sits.
- Prepare the Burrata for Frying: Gently remove the burrata balls from their packaging and pat them dry with paper towels. This step is crucial to ensure the flour and breadcrumbs adhere properly. Excess moisture can prevent a crispy coating.
- Set up the Breading Station: Prepare a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs until they are well combined. In the third dish, place the breadcrumbs. Season each dish lightly with salt and pepper. This will season the coating layers and enhance the overall flavor of the fried burrata.
- Bread the Burrata: Take one burrata ball at a time and dredge it completely in the flour, ensuring all sides are coated. Shake off any excess flour. Next, dip the flour-coated burrata into the beaten eggs, making sure it’s fully submerged and coated. Finally, dredge the egg-coated burrata in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere evenly and create a good, crispy crust. Repeat this breading process for all the burrata balls. Double breading (flour, egg, breadcrumbs) is key to preventing the burrata from bursting during frying and achieving a nice, thick crust.
- Heat the Oil: Pour olive oil into a deep skillet or pot to a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can test the oil temperature by dropping a breadcrumb into it; if it sizzles and turns golden brown in about 15-20 seconds, the oil is ready. Using a thermometer is the most accurate way to ensure the oil is at the correct temperature for frying.
- Fry the Burrata: Carefully place the breaded burrata balls into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and prevent sticking. Fry for about 1-2 minutes per side, or until golden brown and crispy. Work quickly, as you only want to lightly fry the outside to warm the burrata without fully melting it. Over-frying can cause the burrata to burst and lose its creamy center.
- Drain the Fried Burrata: Once golden brown, carefully remove the fried burrata balls from the oil using a slotted spoon or spider strainer. Place them on a wire rack lined with paper towels to drain excess oil and maintain their crispiness. Don’t place them directly on paper towels as this can make the bottom soggy.
- Assemble and Serve: To serve, spoon a generous amount of Romesco sauce onto plates or a serving platter. Place the fried burrata balls on top of the Romesco sauce. Garnish with fresh parsley, if desired, for a pop of color and fresh flavor. Serve immediately while the burrata is warm and the crust is crispy. The contrast between the warm, crispy burrata and the cool, vibrant Romesco sauce is what makes this dish so delightful.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 55g