{"id":7062166,"date":"2026-09-20T15:27:52","date_gmt":"2026-09-20T15:27:52","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/fried-burrata-over-romesco-sauce\/"},"modified":"2026-09-20T15:27:52","modified_gmt":"2026-09-20T15:27:52","slug":"fried-burrata-over-romesco-sauce","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7062166","title":{"rendered":"Fried Burrata over Romesco Sauce"},"content":{"rendered":"


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Golden, crunchy fried burrata over smoky romesco sauce for a crowd-pleasing restaurant-quality appetizer that’s easy enough for a dinner party or night on the couch. <\/span><\/p>\n

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\"Fried<\/figure>\n

Did you know you can deep-fry a whole ball of burrata? We didn\u2019t either, until we did, and then immediately became completely obsessed. Think mozzarella sticks<\/a> and marinara sauce, but with a major upgrade in flavor and appearance, and you\u2019ve landed on our fried burrata with romesco sauce.<\/p>\n

We could sing the praises of this fried burrata recipe all day, but we\u2019ll let the comments section speak for itself. This recipe is a true reader favorite, with comments like this one from Emily: \u201cThis appetizer is amazing! Two people finished the whole dish. Everything meshes so well together,<\/em>\u201d and Oriana\u2019s praise: \u201cWow! After trying a deep-fried burrata at a very good restaurant. I finally decided to make it myself. This recipe is perfect! It came out great, and everyone was impressed.<\/em>\u201d <\/p>\n

We agree, ladies. We agree. <\/p>\n

If you\u2019ve made our Romesco sauce with rigatoni<\/a>, then you can imagine how well this rich and flavorful tomato sauce pairs with a ball of crunchy on the outside, creamy on the inside, burrata cheese. It\u2019s the kind of appetizer you\u2019ll want to make for book club, holiday parties, and a night in front of the TV.<\/p>\n

How to make fried burrata over romesco sauce<\/h2>\n

Ingredients<\/h3>\n
\"Ingredients\"Ingredients<\/figure>\n

Process<\/h3>\n
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  1. Burrata:<\/em> Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess. <\/li>\n
  2. Next dredge the ball in the beaten egg followed by the panko. <\/li>\n<\/ol>\n
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    1. Dredge ball back into the beaten egg.<\/li>\n
    2. Then back into the panko for a double coating. Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.<\/li>\n<\/ol>\n
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      1. Fill a tall saucepan with about 4 inches oil and heat to 350\u02daF.Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a plate. Lightly season with salt and pepper.<\/li>\n
      2. Romesco Sauce: <\/em>Place all ingredients into a food processor or blender, season with salt and pepper.<\/li>\n<\/ol>\n
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        1. Blend until smooth. <\/li>\n
        2. Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.<\/li>\n<\/ol>\n
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          1. Assemble: <\/em>Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.<\/li>\n<\/ol>\n
            \"Fried\"Fried<\/figure>\n

            Important tips for fried burrata<\/h2>\n

            While this recipe looks complicated, it\u2019s surprisingly simple. But a few key details will keep the crust crispy and intact while it fries. <\/p>\n