Fried Burrata with Cherry Tomato Sauce
Author: Cooking for Keeps
Serves: Seve 2-4
- 3 Tbsp. + 1 tsp. olive oil
- 1 small loaf of ciabatta or good-quality Italian bread cut into 1-inch slices.
- 9 oz. cherry tomatoes, halved
- 2 large garlic cloves, minced
- ¼ cup dry white wine
- ¼ cup water
- ½ tsp. salt, divided
- ½ tsp. sugar
- Canola oil for frying
- ⅓ cup panko bread crumbs
- ⅓ cup plain bread crumbs
- ½ tsp. garlic powder
- ⅛ cup AP flour
- 1 egg + 1 Tbsp. water
- 1 ball of burrata
- Balsamic glaze for drizzling
- Grated Parmesan cheese (Optional)
- Fill a deep medium-sized saucepan halfway full of canola oil. Bring up to 350 degrees. Preheat oven to 350 degrees.
- Brush ciabatta pieces with olive oil, reserve 1 tsp for sauce. Season with salt and pepper. Place on a baking sheet and toast until golden brown, about 10 minutes.
- Heat a medium sauté pan to a medium heat. Add remaining 1 tsp. of oil. Once oil is hot, add tomatoes. Sauté tomatoes until they start to wilt, about 4 minutes. Add garlic, cook 30 seconds. Add white wine, reduce by half. Add water, ¼ tsp. salt and sugar. Simmer until a sauce forms, about 3-4 minutes. Season to taste with salt and pepper. Turn the heat on low to keep warm.
- Add the panko, breadcrumbs, ¼ tsp. salt, and ½ tsp. garlic powder to a small bowl. Mix together. Season to taste with salt and pepper.
- Add the flour to another small bowl. Season with a pinch of salt and pepper.
- Add the egg and water to a small bowl. Whisk together.
- Cover the burrata in flour. Pat off excess. Dip in egg. Let excess drip off. Cover in breadcrumbs, patting off excess. Dip in egg again, followed by the breadcrumbs. Dip one more time in egg, followed by the breadcrumbs.
- Use a slotted spoon to lower the cheese in to the oil. Fry until golden brown on all sides, about 5 minutes, turning occasionally. Drain on paper towel.
- Transfer sauce to a shallow bowl, top with fried burrata. Drizzle with balsamic vinegar, and if using, sprinkle with parmesan cheese. Serve with ciabatta.