This Fried Burrata with Balsamic-Marinated Tomatoes is an elegant yet simple dish that combines creamy burrata with the vibrant freshness of marinated cherry tomatoes. The burrata is fried to a crispy golden brown, while the tomatoes soak up the rich flavors of balsamic vinegar and basil. Served with microgreens, red pepper flakes, and freshly grated Parmesan, this dish is perfect as an appetizer or a light meal, and it pairs beautifully with toasted bread for dipping into the gooey center of the burrata.
Ingredients:
For the Balsamic-Marinated Tomatoes:
- 6 ounces cherry tomatoes, halved
- 2 tablespoons thick balsamic vinegar
- Kosher salt and freshly cracked black pepper, adjusted to your preference
- 8 large basil leaves, sliced into thin ribbons.
For the Fried Burrata:
- One 8-ounce ball of burrata
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 large egg, beaten
- Grapeseed oil, for frying
For Serving:
- Microgreens
- Red pepper flakes, for sprinkling
- Freshly ground Parmesan cheese, for sprinkling
- Toasted bread
Instructions:
- Marinate the Tomatoes: In a medium bowl, combine the halved cherry tomatoes with the balsamic vinegar. Add a dash of kosher salt and freshly cracked black pepper to taste. Add the basil chiffonade and toss gently to combine. Set aside to marinate while you prepare the burrata.
- Prepare the Fried Burrata: Gently dab the burrata with a paper towel to absorb any excess moisture. Set up a dredging station with three shallow bowls: one with flour, one with the beaten egg, and one with panko bread crumbs.
- Coat the Burrata: Gently roll the burrata in the flour, making sure it’s evenly coated. Shake off any excess. Dip it into the egg, ensuring it’s fully covered, and then roll it in the panko bread crumbs until fully coated.
- Fry the Burrata: In a deep skillet, heat about 1 inch of grapeseed oil over medium heat. Carefully place the coated burrata in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy all over. Use a slotted spoon to carefully transfer the burrata to a plate lined with paper towels to drain excess oil.
- Assemble and Serve: To serve, place the fried burrata on a plate and arrange the balsamic-marinated tomatoes around it. Garnish with microgreens, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese. Serve immediately with toasted bread on the side for dipping.
Conclusion:
This crispy Fried Burrata with Balsamic-Marinated Tomatoes is the perfect balance of textures and flavors. The creamy center of the burrata contrasts beautifully with the crunchy coating, while the sweet, tangy tomatoes provide a refreshing counterpart. Served with toasted bread, this appetizer is a decadent, restaurant-worthy dish you can easily prepare at home.
Crispy Fried Burrata with Balsamic-Marinated Tomatoes: A Decadent Appetizer
Golden-fried burrata paired with balsamic-marinatedcherry tomatoes and fresh basil. Served with toasted bread, it's a perfectbalance of creamy, crispy, and tangy.
Ingredients
For the Balsamic-Marinated Tomatoes:
- 6 ounces cherry tomatoes halved
- 2 tablespoons thick balsamic vinegar
- Kosher salt and freshly cracked black pepper adjusted to your preference
- 8 large basil leaves sliced into thin ribbons.
For the Fried Burrata:
- One 8-ounce ball of burrata
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 large egg beaten
- Grapeseed oil for frying
For Serving:
- Microgreens
- Red pepper flakes for sprinkling
- Freshly ground Parmesan cheese for sprinkling
- Toasted bread
Instructions
- Marinate the Tomatoes: In a medium bowl, combine the halved cherry tomatoes with the balsamic vinegar. Add a dash of kosher salt and freshly cracked black pepper to taste. Add the basil chiffonade and toss gently to combine. Set aside to marinate while you prepare the burrata.
- Prepare the Fried Burrata: Gently dab the burrata with a paper towel to absorb any excess moisture. Set up a dredging station with three shallow bowls: one with flour, one with the beaten egg, and one with panko bread crumbs.
- Coat the Burrata: Gently roll the burrata in the flour, making sure it’s evenly coated. Shake off any excess. Dip it into the egg, ensuring it’s fully covered, and then roll it in the panko bread crumbs until fully coated.
- Fry the Burrata: In a deep skillet, heat about 1 inch of grapeseed oil over medium heat. Carefully place the coated burrata in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy all over. Use a slotted spoon to carefully transfer the burrata to a plate lined with paper towels to drain excess oil.
- Assemble and Serve: To serve, place the fried burrata on a plate and arrange the balsamic-marinated tomatoes around it. Garnish with microgreens, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese. Serve immediately with toasted bread on the side for dipping.