Home » Recipes » Fried Burrata with Romesco Sauce

Fried Burrata with Romesco Sauce

When we say we’re obsessed with this fried burrata recipe, we mean it. This is an absolutely decadent, rich appetizer that we’re positive you could find on any fancy restaurant menu — and here’s how you can make it at home!

The combination of the creamy burrata (crunchy on the outside!) and the sweetness of the red pepper sauce…mmm! It’s pure delight. Whether you’re making this for a fancy date night or simply to spice up your weekday dinnertime, whoever you’re serving it to is going to be just as obsessed as we are, and you’ll be a winner in their books!

What is burrata?

If you’re not familiar with burrata yet, you’ll absolutely want to get familiar. This delectable cheese is a staple of Italian restaurants, often served with a side of crunchy bread. It’s got a soft shell made of fresh mozzarella and just like that cow’s cheese, is soft and delicate. But when you cut into it, there’s a surprise waiting for you!

The inside of burrata is composed of soft cream and cheese curds. It’s ooey, gooey, and absolutely to-die-for. When made right, burrata simply melts on your tongue. There’s nothing quite like it, and we’re so excited to feature it in today’s dish.

What does the fried burrata taste like?

Of course, this dish has all the decadence of the burrata, but with a crunchy, crispy exterior. And we’ve paired it with this red pepper sauce that pairs the sweetness of tomatoes and red peppers with the nuttiness of a clove of garlic.

We also added parsley and basil to the sauce to give it a nice earthy tone. In sum, this fried burrata tastes like sitting down at the most sumptuous meal in your own home. 

How to make fried burrata

Red pepper sauce / Romesco Sauce

  1. Add cherry tomatoes, red bell peppers, tomato paste, red onion (or shallot), garlic, and olive oil to a dish, give it a gentle mix.
  2. Roast at 400 degrees Fahrenheit for 40 minutes. 
  3. Add roasted veggies, squeeze the garlic, plus parsley, basil, salt, pepper, and pine nuts to a blender.
  4. Blend until smooth and creamy. Give it a taste and adjust the seasoning!

Fried burrata

  1. Roll each piece of burrata in flour.
  2. Dip each burrata in the beaten egg.
  3. Cover each burrata in panko.
  4. Fry until golden brown and crispy.
  5. Serve on a plate with red pepper sauce and a side of crusty bread — enjoy!

How to store leftovers (if you have any!)

On the off-chance you have leftovers, store the sauce separate from the cheese to keep the fried burrata from getting soggy. You’ll want to put both in airtight containers in the fridge, and eat within three days for best results!

Fried Burrata with Romesco Sauce

Alia and Radwa
This burrata is fried until perfectly crisp and creamy! It's topped over a roasted red pepper and tomato sauce!
Prep Time 30 mins
Cook Time 45 mins
Course Appetizer
Cuisine Italian
Servings 6
Calories
Ingredients
  
  • Red Pepper Sauce
  • 1 cup cherry tomatoes
  • 1 jar roasted red bell peppers (drained)
  • 1/4 cup pinenuts
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 whole head of garlic (cut in half)
  • 3 small baby red onions or 1 medium red onion
  • 1 small bunch of basil
  • 1 small bunch of Italian flat leaf parsley
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup flour
  • 1 large egg (beaten)
  • 1 cup panko
  • 2 4oz burrata, pat dry
  • Oil for frying
Instructions
 
  • Add cherry tomatoes, red bell peppers, tomato paste, red onion (or shallot), garlic, and olive oil to a dish.
  • Roast at 400 degrees Fahrenheit for 40 minutes. 
  • Add roasted veggies, squeeze the garlic, plus parsley, basil, salt, pepper, and pine nuts to a blender.
  • Blend until smooth and creamy.
  • Roll each piece of burrata in flour.
  • Dip each burrata in the beaten egg.
  • Cover each burrata in panko.
  • Heat oil to 375 degrees F. Fry until golden brown and crispy.
  • Serve on a plate with red pepper sauce and a side of crusty bread — enjoy!

Video

Keyword easy romesco sauce, fried burrata, roasted red pepper sauce, romesco sauce
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating