Fried burrata over tomato sauce is the dish of your dreams. A crispy golden crust and the soft burrata heart pair great with simple tomato sauce. This comforting dish comes together quickly and easily and it’s just perfect for a dinner for two or a fun gathering with friends. Some crusty bread is a must, for mopping the delicious sauce. You’ll get addicted to it.
What a sensational recipe! At first, I thought it was a pity frying such a good product as burrata. But hey, I had to try it, at least once. Wink. It worked out perfectly. The burrata stayed creamy and soft, just like I love it, while surrounded by a crispy golden crust. Yummy.
I am not really sure how the Italians see this recipe. Is it good or does it break the rules? Believe me, it’s delicious and absolutely worth making. Even when it might break some rules of Italian cuisine, I can bet, that at least one nonna (grandma) has already tried it. Le nonne love to fry. Wink.
Tips for a perfect fried burrata
By frying such a brittle product as burrata you need to be very careful how you handle it. Make gentle moves, when coating it with flour, egg and breadcrumbs. Pay attention not to press too hard, because the burrata’s middle is very soft and it might break. If you are not sure how to handle it, you can use mozzarella instead.
Also, make sure the oil is very hot in order to fry the burrata very fast. Why fast? On one side we want a crunchy crust and on the other side, we want to keep the soft, melty interior.
Use a spider strainer or any cooking utensil to hold the burrata slightly lifted from the bottom of the pan. This will prevent the burrata to get darker or burnt spots.
In order to get a firmer and stable bread crust, coat it twice. Firstly, as usual, in flour, egg and breadcrumbs. Secondly, skip the flour and dredge it again in egg and breadcrumbs. This will double protect your burrata from the hot oil. Wink.
The oil will get very hot and the breadcrumbs might get too quickly too dark. Therefore, reduce the temperature at halfway and your burrata will stay whole and have a lovely colour.
If you like burrata, you might love these burrata recipes as well: burst sweet cherry tomato pasta, a summerish beetroot carpaccio, grilled polenta with roasted tomatoes and burrata or this vegetarian pesto zucchini noodles with burrata.
I paired it with a simple, but rich tomato sauce, which is really easy and quick to make. This tomato sauce is made with pelati (peeled tomatoes) and enhanced with garlic, bacon and parsley. For a vegetarian option, omit the bacon.
Ingredients for two portions of fried burrata over tomato sauce:
- 1 Tbsp olive oil
- 2 garlic cloves (chopped)
- 120 g bacon cubes (optional)
- 400 g canned pelati tomatoes
- salt and pepper
- 3-4 sprigs of parsley
- 2 burratas (each 250 g)
- 120-150 g flour
- 2 eggs (beaten)
- 200 g bradcrumbs or panko
- frying oil or peanut oil
- 4 smaller slices of toasted bread
To begin, drizzle some olive oil in a medium-large pan. Once hot, stir in the bacon and cook for 3 minutes or until tender. Then, add the garlic and cook for a couple of minutes longer. At this point, pour in the tomatoes, gently smash them with the cooking spoon and simmer for 10 minutes.
In the meantime, preheat the oven to 200º C and prepare the breading road. Add flour, eggs and breadcrumbs in their own shallow bowls or dishes. Put them in order: first bowl flour, second with beaten eggs and third with breadcrumbs.
Then, gently take the burrata and tap it with paper towels. Carefully roll the burrata in the flour, then dredge it in egg and finish coating it with breadcrumbs. Dredge it again in the egg and as of last in the breadcrumbs for a double coating.
Follow the same steps with the second burrata. You can place both burrata balls in the fridge, while the oil is heating up. Place the bread slices in the oven for 5 minutes or until toasted.
Next, pour the oil (about 4 fingers) into a tall saucepan and heat it. Insert a wooden skewer in the oil and when you see small bubbles forming around it, the oil has reached the right temperature.
Carefully place the first burrata in it and fry for a couple of minutes or until golden brown. Hold the burrata lifted half a centimetre from the bottom with a spider strainer. Gently flip it to get an even colour on the surface and the right consistency. Remove it from the oil and lay it on paper towels. Sprinkle it with some sea salt. Reduce the temperature and fry the second burrata as well.
Finally, divide the tomato sauce between two plates and place the fried burrata on it. Top with some fresh parsley and serve with toasted bread. You’ll fall in love with this fried burrata over tomato sauce.
Enjoy.
