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Crispy Fried Burrata with Balsamic Marinated Tomatoes

This crispy delight features creamy burrata encased in a golden shell paired with tangy balsamic marinated tomatoes, making it a perfect appetizer or light meal.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Appetizer, Light Meal
Cuisine: Italian
Calories: 350
Ingredients Method Notes

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 Carefully remove from packaging and drain if moist.
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko works wonderfully!)
  • Vegetable oil for frying About 1 inch deep in the frying pan.

Method
 

Preparation
  1. In a bowl, toss the halved cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Let them marinate while you prepare the burrata.
  2. Set up a dredging station with three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.
Burrata Preparation
  1. Carefully roll the burrata in flour, shake off excess, dip in the beaten eggs, and then roll in breadcrumbs until completely coated.
Frying
  1. 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.
Assembly
  1. 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.

Notes

Ensure oil is hot before frying to avoid greasy burrata. Leftover marinated tomatoes can be used as a salad topping or pasta sauce. Substitute burrata with fresh mozzarella if needed.