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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...!)
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💙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
🥚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!
✨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.
- 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 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.
- Using a slotted spoon, dip into hot frying oil for a few seconds, until golden brown.
👩🏻🍳Chef's tips
- 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.
- Do everything in the following order - flour, beaten eggs, flour again, beaten eggs a second time, then Panko breadcrumbs.
- 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.
💡Frequently Asked Questions
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.
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.
📖 Recette
Deep fried burrata (with creamy Pesto gnocchi)
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
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.
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