Crispy Fried Burrata with Balsamic Marinated Tomatoes: A Delicious Delight for Every Home Cook
If you’re looking to impress your family and friends with a jaw-dropping appetizer or a light meal, then Crispy Fried Burrata with Balsamic Marinated Tomatoes is the dish you’ve been waiting for. Picture this: creamy, oozing burrata encased in a golden, crispy shell, paired with sweet and tangy tomatoes that have soaked up that delightful balsamic goodness. Sounds heavenly, right? Let’s dive into this easy recipe that’ll make you feel like a culinary rockstar without requiring you to earn a Michelin star.
Why You’ll Love This Crispy Fried Burrata with Balsamic Marinated Tomatoes
This crispy delight is perfect for those busy weeknights when you want something quick yet impressive, or for when friends drop by unexpectedly. It’s the kind of dish that sparks joy—and who doesn’t love that? The combination of textures—the crunchy exterior and the velvety burrata—is a party for your taste buds. Plus, making this dish is easier than you might think!
Ingredients
For the Balsamic Marinated Tomatoes:
- 2 cups cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
For the Crispy Fried Burrata:
- 8 ounces burrata cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko works wonderfully!)
- Vegetable oil for frying
Steps to Create This Delicious Dish
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Marinate Those Tomatoes: In a bowl, toss the halved cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Feel free to add a pinch of sugar if you like your tomatoes on the sweeter side. Let them marinate while you work on the burrata—this allows the flavors to meld beautifully.
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Prep the Burrata: Carefully take your burrata out of the packaging (it’s a little delicate, so gentle is the name of the game) and let it drain if it’s overly moist. Meanwhile, set up a dredging station with three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.
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Coat the Burrata: First, roll the burrata in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any drips to fall back into the bowl. Finally, roll it in the breadcrumbs until it’s completely coated. If you want an extra crunch, feel free to repeat the egg and breadcrumb steps!
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Fry It Up: In a large frying pan, heat about an inch of vegetable oil over medium heat. When the oil is hot but not smoking (think “sizzlin’ but not spittin’”), carefully slide in the breaded burrata. Fry for about 2-3 minutes on each side until golden brown. (Here’s a pro tip: Don’t overcrowd the pan; you want room for the magic to happen!)
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Assemble and Serve: Once the burrata is crispy and golden, place it on a paper towel to drain any excess oil. Arrange your marinated tomatoes on a plate and gently nestle the fried burrata on top. Don’t forget to drizzle with any remaining balsamic marinade and sprinkle fresh basil over everything for that pop of flavor.
Cooking Tips
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Temperature check: Make sure your oil is hot enough before frying the burrata; otherwise, it might soak up the oil and become greasy (and nobody wants that!). A small breadcrumb dropped into the oil should sizzle immediately.
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Love your leftovers: If you have extra marinated tomatoes, they make a fantastic salad topping or a delightful pasta sauce for another meal.
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No burrata? No problem: You can substitute with fresh mozzarella if that’s what you have on hand. It won’t be the same, but it’ll still be delicious!
A Little Personal Touch
This recipe quickly became a staple in my household after I served it at the last family get-together. My sister Patricia declared it "the best thing since sliced bread," and she might be onto something there! It’s one of those recipes that not only satisfies the taste buds but also brings people together around the table. And trust me, if your kids love cheesy goodness, they’ll be raving about this dish for weeks!
FAQs
Can I substitute the burrata with another cheese?
Absolutely! You can use fresh mozzarella or even goat cheese if you prefer that tangy bite.
How can I store leftovers?
If you have any leftovers (not likely, but just in case!), store them in an airtight container in the fridge for up to 2 days. Reheat them in the oven to maintain that crispy coating—microwave just won’t cut it!
Can I make this recipe ahead of time?
You can marinate the tomatoes a few hours in advance, but I recommend frying the burrata just before serving to keep it crispy and delightful!
Now that you’ve uncovered this gem of a recipe, it’s time to don that apron, channel your inner chef, and whip up some Crispy Fried Burrata with Balsamic Marinated Tomatoes tonight. This dish brings smiles and makes memories, one crispy bite at a time.
Ready to create some kitchen magic? Check out my other delightful recipes, like Zucchini Noodles with Pesto or Classic Chocolate Chip Cookies, for more simple yet delicious ideas. Happy cooking!
Meta Description: Crispy Fried Burrata with Balsamic Marinated Tomatoes is the perfect recipe for busy cooks. Quick, easy, and delicious, this dish will wow your guests!
Crispy Fried Burrata with Balsamic Marinated Tomatoes
Ingredients
Method
- In a bowl, toss the halved cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Let them marinate while you prepare the burrata.
- Set up a dredging station with three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.
- Carefully roll the burrata in flour, shake off excess, dip in the beaten eggs, and then roll in breadcrumbs until completely coated.
- In a large frying pan, heat about an inch of vegetable oil over medium heat. Fry the coated burrata for about 2-3 minutes on each side until golden brown.
- Drain excess oil on a paper towel, arrange the marinated tomatoes on a plate, and nestle the fried burrata on top. Drizzle with remaining balsamic marinade and sprinkle fresh basil.