Fried Burrata with Balsamic Tomatoes and Peaches

Fried Burrata with Balsamic Tomatoes and Peaches


Burrata Cheese 1 Large Ball or 4 Small
Eggs 2
Panko 1 1/2 Cups
Flour 1 Cup
Cherry Tomatoes 2 Cups
Fresh Basil 1/4 Cup
Balsamic Glaze 1/4 Cup
Salt & Pepper
Oil for Frying
Balsamic Vinegar Glaze 3 Tablespoons
All Purpose Seasoning 4 teaspoons

Burrata cheese is a softer creamier version of mozzarella and you can find burrata cheese at the cheese counter at your grocery store, it is either in one big ball of the small ones I used.

  1. Add the flour and 2 teaspoons of the seasoning to a small bowl.
  2. Whisk the Eggs together in another small bowl.
  3.  Pour the Panko and the remaining seasoning into yet another small bowl.
  4.  Roll the Burrata gently on a paper towel to dry.
  5.  Place in the Flour bowl and roll around to coat.
  6.  Then place the Burrata into the Egg mixture and coat.
  7.  Roll the Burrata in the Panko and then repeat the Egg and Panko step.
  8. Place in the freezer for about 30 minutes while you heat the Oil and halve the Tomatoes.
  9. Add the Tomatoes to a bowl and then thinly slice the Basil and mix together with some Salt & Pepper and about a tablespoon of the Balsamic Glaze.
  10. Place in serving dish, when the Oil is heated to at least 350 degrees (test by throwing a small piece of bread into it when it sizzles and rises to the surface it is hot enough)
  11. Deep fry for about 2-3 minutes until all sides are golden brown.  Serve right away on top of the Tomatoes and some more Balsamic Glaze.



Skill Level