Fried Burrata Ball with Blistered Tomatoes and Balsamic Glaze
Jenny
Crispy fried burrata ball with blistered tomatoes, olive oil and garlic. Serve with crusty bread, balsamic drizzle and fresh basil. This impressive appetizer is full of flavor!
In a skillet on medium high heat, add olive oil and add in the tomatoes. Leave them be for 2-3 minutes to char and blister the skin.
Mix in the salt and pepper and let them blister for another 2-3 minutes. Add in the garlic during the last minute of cooking.
Turn off the heat and mix in half of the basil. Transfer the tomatoes to a plate.
Prepare three bowls: 1) Flour 2) Beaten Egg 3) Breadcrumbs.
Pat the burrata ball dry with a paper towel and coat it in flour, egg, and then in breadcrumbs. Coat it again in the egg and breadcrumbs. Place the ball on a plate and freeze for 15 minutes.
Heat a small saucepan with 2-3 inches of oil to 375°F and fry the burrata ball until golden brown, about 1-2 minutes. Gently turn the burrata as needed to fry evenly.
Use a slotted spoon to transfer the burrata onto a paper towel then serve on top of the blistered tomatoes. Drizzle with balsamic glaze and garnish with chopped basil. Serve immediately with warm crusty bread.
Notes
Nutrition estimate does not include oil absorbed during frying and bread.