Fried Burrata with Roasted Peppers & Pesto
This fried burrata is crispy, melty, and so creamy! Fresh burrata is coated in crispy, golden brown breadcrumbs, served over roasted peppers, and drizzled with garlicky pesto. This is my favorite impressive appetizer for a dinner party, the holidays, or happy hour!
Ingredients
Roasted Peppers
- 1 pound bell peppers (about 3 large, any color)
- 2 Tablespoons olive oil
- 2 large cloves of garlic, minced
- 8-10 sprigs of thyme
- Kosher salt, to taste
Fried Burrata
- 8 ounces burrata cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon Kosher salt, plus more to taste
- 1 egg
- 3/4 cup Panko breadcrumbs
- Canola or vegetable oil, for frying
- Flaky salt, for serving (optional)
Equipment
- 9x13 pan
- Dutch oven (or large pot)
- Candy thermometer
Instructions
Roast the peppers
- Preheat oven to 450°F. Grease a 9x13'' roasting pan with neutral oil.
- Add the peppers to the roasting pan with the olive oil, garlic, thyme, and a few pinches of Kosher salt. Toss to combine.
- Bake for 35-40 minutes, until the peppers are tender and have a few charred spots.
Fry the burrata
- Pat the burrata dry to remove any extra moisture. Place the all-purpose flour and 1/2 teaspoon of Kosher salt into a shallow dish and whisk together. Crack the egg into another shallow dish and whisk until smooth. Then, pour the Panko breadcrumbs into another shallow dish.
- Very gently dredge the burrata in the flour followed by the egg and then the Panko. Double-dredge the burrata in the egg and Panko to get a thick coating. Place the burrata on a plate and freeze for 15-20 minutes.
- While the burrata is in the freezer, heat the oil in a deep, large pot until it reaches 350°F. Make sure you're using enough oil to cover all of the burrata! Using a spatula or frying spoon, carefully lower the chilled burrata into the hot oil. Fry for 4-5 minutes, until the outside is golden brown and crisp. Carefully move it around with the spatula/frying spoon to ensure the cheese doesn't stick to the bottom.
- Gently place the fried burrata on a paper towel to soak up extra oil. Season with a pinch of flaky salt (or Kosher salt).
Garnish & serve
- Spoon the roasted peppers onto a plate or platter. Place the fried burrata on top. Drizzle with pesto and sprinkle Parmesan over the top. Serve immediately with sliced bread, toasted baguette slices, or crackers. Enjoy!
Notes
If you can't find burrata, just use a ball of mozzarella! It'll be less creamy and more cheesy. You'll also have to fry it for another 1-2 minutes to make sure it cooks through. Just keep a close eye to make sure it doesn't burn!
Burrata is very delicate. Make sure to bread the cheese carefully so it doesn't fall apart! I usually just use my hands to "pat" the Panko onto the cheese so I don't have to move it around too much.
Don't skip freezing the burrata after breading it. I promise, it makes a huge difference!
Serve this appetizer right away or it will get soggy and the cheese will start to harden. If you need to keep it warm for longer, just pop it in an oven at 170°F for up to 20 minutes. After 20 minutes, the cheese will get too melty!
Serving: 1serving, Calories: 379kcal, Carbohydrates: 16.7g, Protein: 13g, Fat: 31.4g, Saturated Fat: 8.9g, Cholesterol: 61mg, Sodium: 545mg, Potassium: 83mg, Fiber: 1.3g, Sugar: 2.8g, Calcium: 319mg, Iron: 1mg
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