Deep Fried Burrata with Pesto
Updated: Nov 20, 2022
This is one of my most favorite appetizers. Burrata is already delicious as it is, but when you stuff it with a little pesto and deep fry it, it turns into the most heavenly dish you’ve ever eaten. Deep Fried Burrata might sound complicated but isn’t. In fact, it comes together in under 15 minutes and is usually eaten in half that time!
I start with balls of burrata packed in water from the grocery store. Then, I assemble my breading station and get the oil warming on the stove. I typically use store bought pesto to stuff the burrata, but you could easily use homemade if that’s what you have on hand. You really don’t need very much, but the pesto adds a nice flavor to the dish so I don’t recommend skipping it unless you have to.
It’s easiest to bread the burrata by hand, then lower it into the bubbling oil with a slotted spoon. It only needs to cook for 45 seconds or so, watch it carefully! Once the breading is browned and toasted you can remove it with a slotted spoon so the excess oil drips off.
I like to place it on a simple salad of greens and tomatoes. Then, I drizzle it with a few squirts of balsamic glaze for a last touch of flavor. Some people like to serve this with bread or crackers, but I serve it like a salad. Customers at my restaurants go wild for this appetizer, it’s always a crowd-pleaser. In some ways it’s like a grown-up mozzarella stick, all warm and gooey the entire way through.
If you are looking for a new, fun dish for a dinner party I can guarantee that this only will be a huge hit. It would even work at a holiday table for Thanksgiving or Christmas. If you have any questions or comments about it let me know. Enjoy!
This is a great spin on a regular burrata cheese appetizer. Frying the burrata is very easy and the takes little time. For a pretty presentation I place the burrata in the center of a platter and surround it with sliced tomatoes on a bed of greens.
2 cups vegetable oil
¼ cup all-purpose flour
¼ cup of breadcrumbs
2 pieces of burrata, they should each be about the size of a tennis ball
2 teaspoons homemade pesto, divided
1 handful greens for serving
1 tomato, sliced
Balsamic glaze for serving
Pour the vegetable oil into a small saucepan with high sides and bring the heat to medium.
Lay out the breading station as follows: Place the flour in a bowl. Beat the egg and place it in a small bowl next to the flour. Place the breadcrumbs in a small bowl next to that.
Cut a ¼-inch wide hole in the burrata with sharp knife and pipe 1 teaspoon of pesto inside each piece of burrata.
Hold the burrata cut side up, dip it in the flour so it is completely coated, then dip it in the egg wash to complete cover the flour, then dip it in the breadcrumbs so they cover the burrata.
Use a slotted spoon to hold the burrata cut side up while you lower it into the hot oil. Allow it to fry for about 50 seconds to 1 minute, or until golden brown and toasted. Remove the burrata with a slotted spoon and allow the excess oil to drip off, place it on a plate.
Place the greens and sliced tomatoes on a serving plate and drizzle it with the balsamic glaze.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.