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    Accueil » Recipes » Main course » Gnocchi

    Deep fried burrata (with creamy Pesto gnocchi)

    Publié le : May 31, 2024 · Modifié le : May 31, 2024 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    Deep fried burrata is one of my favorite things in the world, and I'm really not exaggerating! With its crispy, golden brown exterior and its melting, creamy interior, only one bite will take you to heaven (trust me, you'll see...!)

    Table des matières
    • 💙Why you'll love it
    • 🧀For cheese lovers
    • 🥚Notes on ingredients
    • 🍅What to serve it with?
    • ✨How to make this fried burrata?
    • 👩🏻‍🍳Chef's tips
    • 💡Frequently Asked Questions
    • ❄️Storage
    • 😋If you love burrata cheese...
    • 📖 Recette

    💙Why you'll love it

    • So quick and easy - all you'll need is 10 minutes to prepare this delicious burrata! 
    • A few ingredients - 4 basic, ingredients that are probably already in your cupboards.
    • Incredibly comforting - with its super crispy texture and its melting interior, it's an absolute delight your whole family will love!

    🧀For cheese lovers

    Cheese stuffed breadsticks

    Cheese stuffed breadsticks

    Fried mozzarella balls

    Fried mozzarella balls

    Dreamy Khachapuri

    Dreamy Khachapuri (Georgian cheese bread boat)

    🥚Notes on ingredients

    You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious fried burrata.

    • Burrata - try to find a big ball of burrata. And choose a high quality one - that way, you'll be able to manipulate it more easily.
    • Panko breadcrumbs - that you can find in the majority of grocery store or in Asian supermarkets. It offers an extra crispy texture, which is delicious!
    • Large eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.

    🍅What to serve it with?

    I really love to serve this fried burrata with Pesto gnocchi, but feel free to change this recipe to go with your tastes. I suggest several options:

    • Fresh basil leaves or any other herbs that you like
    • Veggies, such as cherry tomatoes or red bell peppers.
    • A drizzle of balsamic glaze or extra virgin olive oil.
    • Any tomato sauce that you like, such as Romesco or marinara sauce.
    • A crusty bread - my focaccia or ciabatta bread would be heavenly with it!
    • Basically any spicy food that you like!

    This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

    Deep fried burrata in a beige bowl with pistachio Pesto gnocchi and fresh basil leaves.

    ✨How to make this fried burrata?

    Recipe details (especially for Pesto gnocchi) and quantities are in the recipe card below.

    For pistachio Pesto gnocchi (optional)

    • Pour your olive oil in a large skillet over medium-high heat, then add onion and cherry tomatoes and cook for 7-8 minutes, stirring often so it doesn't stick.
    Minced onion and cherry tomatoes cooking in a large black skillet.
    Minced onion and cherry tomatoes cooked in a large black skillet.
    • Then add gnocchi and cook for a few more minutes, until they get slightly golden brown.
    Gnocchi added to the black skillet of cooked onion and cherry tomatoes.
    Cooked gnocchi added to the black skillet of onion and cherry tomatoes.
    • Pour heavy cream, add pistachio Pesto and mix until perfectly combined. Add fried burrata, a few zest of preserved lemon and fresh basil leaves.
    Heavy cream and pistachio Pesto added to the black skillet.
    Onion, cherry tomatoes, gnocchi, heavy cream and Pesto combined in the large black skillet.

    For deep fried burrata

    • Heat your frying oil in a medium saucepan until it reaches 340°F-355°F (170°C-180°C).
    • In the meantime, place your flour, beaten eggs and Panko breadcrumbs in three separate plates.
    • Dredge the burrata in flour, then dip it in beaten eggs. Dredge it a second time in flour, then in beaten eggs, and finish by coating it with the Panko breadcrumbs.
    Burrata coated with flour.
    Burrata coated with beaten eggs.
    Burrata coated again with flour.
    Burrata coated again with beaten eggs.
    • Using a slotted spoon, dip into hot frying oil for a few seconds, until golden brown.
    Burrata coated with Panko breadcrumbs, hold by a spatula over a saucepan of frying oil.
    Burrata after frying, hold by a spatula over a saucepan of frying oil.

    👩🏻‍🍳Chef's tips

    1. Make sure you pour your burrata in hot oil - if it's hot enough, you'll need to leave it in for a short amount of time, a few seconds approximatively.
    2. Do everything in the following order - flour, beaten eggs, flour again, beaten eggs a second time, then Panko breadcrumbs.
    3. Rolling the burrata twice in the flour and beaten eggs before rolling it in the Panko breadcrumbs is crucial - this is what will ensure that it doesn't explode when cooked.
    Deep fried burrata in a beige bowl with pistachio Pesto gnocchi and fresh basil leaves.

    💡Frequently Asked Questions

    Can I make it in the Air Fryer?

    Yes, of course! Preheat your Air Fryer to 375°F (190°C) for about 5 minutes. Carefully place the breaded burrata in the air fryer basket. Make sure it doesn't touch the sides or other pieces (if you're making several fried burrata) for even cooking. Lightly spray the burrata with oil spray to help achieve a crisp, golden crust. Bake for about 8-10 minutes, checking halfway through and turning if necessary, until the breadcrumbs are golden and crisp.

    Can I prepare it in advance?

    I really don't recommend it, it's so much better when coming out straight from the frying oil.

    ❄️Storage

    • Store - let it completely cool to room temperature than store it in an airtight container, for 2-3 days. If you make the pistachio Pesto gnocchi, let them cool to room temperature and store them in an airtight container separately from the fried burrata for 2-3 days.
    • Reheat - place it in a preheated oven (320°F/160°C) for 5-10 minutes or until completely warmed through. You can also reheat it in hot frying oil, but avoid the microwave, as it will make it completely soggy. You can reheat the pistachio Pesto gnocchi in a microwave safe dish.

    😋If you love burrata cheese...

    • Creamy zucchini Orzo with burrata
    • Eggplant caviar and burrata pasta
    • Fig salad and fried burrata

    If you make this fried burrata, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Deep fried burrata in a beige bowl with pistachio Pesto gnocchi and fresh basil leaves.
    Pas encore de vote

    Deep fried burrata (with creamy Pesto gnocchi)

    Deep fried burrata is one of my favorite things in the world, and I'm really not exaggerating! With its crispy, golden brown exterior and its melting, creamy interior, only one bite will take you to heaven (trust me, you'll see...!)
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Total Time 8 minutes mins

    Ingredients

    For fried burrata

    • 4 cups frying oil
    • 4 tablespoons all-purpose flour
    • 2 eggs beaten
    • 4 tablespoons Panko breadcrumbs

    For pistacchio Pesto gnocchi (optional)

    • 1 tablespoon olive oil
    • 1 onion
    • 10.5 oz cherry tomatoes
    • 1 cup gnocchi
    • 20 cl heavy cream
    • 4 tablespoons pistacchio pesto
    • salt to taste
    • black pepper to taste
    • 9 oz burrata cheese
    • ¼ preserved lemon
    • fresh basil leaves
    Metric - US Customary

    Instructions

    For pistachio Pesto gnocchi (optional)

    • Pour your olive oil in a large skillet over medium-high heat, then add onion and cherry tomatoes and cook for 7-8 minutes, stirring often so it doesn't stick.
    • Then add gnocchi and cook for a few more minutes, until they get slightly golden brown.
    • Pour heavy cream, add Pistachio pesto and mix until perfectly combined. Add fried burrata, a few zest of preserved lemon and fresh basil leaves.

    For fried burrata

    • Heat your frying oil in a medium saucepan until it reaches 340°F-355°F (170°C-180°C).
    • In the meantime, place your flour, beaten eggs and Panko breadcrumbs in three separate plates.
    • Dredge the burrata in flour, then dip it in beaten eggs. Dredge it a second time in flour, then in beaten eggs, and finish by coating it with the Panko breadcrumbs.
    • Using a slotted spoon, dip into hot frying oil for a few seconds, until golden brown.

    Notes

    • Store - let it completely cool to room temperature than store it in an airtight container, for 2-3 days. If you make the pistachio Pesto gnocchi, let them cool to room temperature and store them in an airtight container separately from the fried burrata for 2-3 days.
    • Reheat - place it in a preheated oven (320°F/160°C) for 5-10 minutes or until completely warmed through. You can also reheat it in hot frying oil, but avoid the microwave, as it will make it completely soggy. You can reheat the pistachio Pesto gnocchi in a microwave safe dish.
    Author: Marie Compain
    Calories: 983kcal
    Course: Cheese, Gnocchi, Main course
    Cuisine: Italian
    Keyword: comforting, easy, quick

    Nutrition

    Serving: 1serving | Calories: 983kcal | Carbohydrates: 85g | Protein: 40g | Fat: 60g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 268mg | Sodium: 941mg | Potassium: 531mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2620IU | Vitamin C: 38mg | Calcium: 850mg | Iron: 8mg

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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