Fried Burrata with Roasted Peppers & Pesto
This fried burrata is crispy on the outside and creamy-melty on the inside. It's a huge crowd-pleaser for dinner parties, holidays, happy hour at home, or a snacky dinner! Serve it with toasted baguette or crackers for a simple, elevated appetizer.
Ingredients
Roasted Peppers
- 1 lb bell peppers* (about 3 large, any color)
- 2 Tbs. olive oil
- 2 large cloves of garlic, minced
- 8-10 sprigs of thyme
- Kosher salt, to taste
Fried Burrata
- 8 oz burrata cheese**
- 1/4 c all-purpose flour
- 1/2 tsp. Kosher salt, plus more to taste
- 1 egg
- 3/4 c Panko breadcrumbs
- Canola or vegetable oil, for frying
- Flaky salt, for serving (optional)
Instructions
Roasted 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.
Fried 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 sauce pan until it reaches 350°F.**** 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).
Assembling & Serving
- 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
*You can also use mini bell peppers or tomatoes instead of bell peppers! For tomatoes, season 1 lb. of cherry tomatoes and bake at 400°F for 30-35 minutes until they burst and are jammy and soft.
**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!
***Work very carefully when dredging. Burrata is delicate and will break apart if you work too roughly.
****Make sure you have enough oil to fully cover the burrata.
*****If you want to make things easier, you can serve the fried burrata over pesto or roasted tomato sauce and skip the peppers altogether!
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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