Go Back
–+ servings

Deep fried burrata (with creamy Pesto gnocchi)

Marie Compain
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...!)
Pas encore de vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Cheese, Gnocchi, Main course
Cuisine Italian
Servings 2 servings
Calories 983 kcal

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.

Nutrition

Serving: 1servingCalories: 983kcalCarbohydrates: 85gProtein: 40gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 268mgSodium: 941mgPotassium: 531mgFiber: 7gSugar: 9gVitamin A: 2620IUVitamin C: 38mgCalcium: 850mgIron: 8mg
Keyword comforting, easy, quick
Tried this recipe?Let us know how it was!