Crispy Fried Burrata with Smokey Romesco Sauce

🍶 The Ingredients

This dish pairs a smoky, nut-infused Mediterranean sauce with a delicately breaded and flash-fried ball of fresh cheese for a sophisticated balance of bold flavors and contrasting textures. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Fresh Burrata: Ensure your cheese is very cold and patted completely dry before breading; if you can’t find burrata, a ball of fresh “fior di latte” mozzarella is the best substitute, though it will lack the signature creamy center.
• Blanched Almonds: These provide the traditional nutty base for the sauce, but you can easily swap them for toasted hazelnuts or walnuts for a deeper, earthier flavor profile.
• Panko Breadcrumbs: Panko is essential for achieving that signature restaurant-style crunch, but you can substitute with gluten-free panko or standard breadcrumbs if necessary.
• Red Wine Vinegar: This adds a bright acidity to balance the smoky peppers, though sherry vinegar is a fantastic traditional alternative, and lemon juice can be used in a pinch.
• The Thickener: A single cube of white bread gives the Romesco its classic, hearty body; for a gluten-free version, use a gluten-free bread cube or omit it entirely and add an extra tablespoon of almonds.
• Frying Oil: Use a neutral oil with a high smoke point, like vegetable, canola, or grapeseed oil, to ensure the burrata browns beautifully without burning.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for the Perfect Fried Burrata

• The “Set and Chill” Method: For the best results, place your breaded burrata in the freezer for 15–20 minutes after you’ve finished the double-breading process. This firms up the cheese and helps the crust “lock” into place so it doesn’t fall off in the fryer.
• Dry, Dry, Dry: Use paper towels to pat the burrata balls until they are completely dry before you start the flour dredge. Moisture is the enemy of a crispy crust!
• The “Insurance” Coating: Always double-bread the cheese. That second dip in the egg and panko creates a reinforced shell that prevents the creamy center from leaking into the hot oil.
• Maintain Oil Temperature: Use a kitchen thermometer to keep your oil at a steady 350°F. If the oil is too cold, the breading will soak up grease; if it’s too hot, the exterior will burn before the cheese is warmed through.
• Fry One at a Time: To keep the oil temperature stable, fry only one burrata ball at a time. This gives you total control over the quick 60-second frying process.
• Make the Romesco in Advance: Romesco sauce tastes even better after the flavors have had time to meld. Make it up to 3 days in advance and bring it to room temperature or warm it slightly before plating.

👩🏼‍🍳 How to Make Crispy Fried Burrata with Smokey Romesco Sauce

1. Step 1: Place all of the Romesco ingredients into a food processor (or blender) and purée until smooth.

2. Step 2: Pat the burrata dry with paper towels, and then gently coat it with the flour in a pan.

3. Step 3: Submerge the burrata in the egg bath until coated all over.

4. Step 4: In a third pan, mix the Panko with the paprika, oregano, and salt. Gently dredge the Burrata until fully coated. Repeat dredging through the egg and then the Panko mixture one more time. Place in the freezer for 15 minutes.

5. Step 5: Heat oil to 350°F and then carefully fry the Burrata until golden.

6. Step 6: Gently heat the Romesco sauce in a pan, place the crispy Burrata on top of the sauce, and serve immediately.

🍽️ How to Serve Fried Burrata with Romesco

• The “Sauce First” Rule: Always spoon a generous pool of the Romesco sauce onto the plate before adding the burrata. Placing the fried cheese on top of the sauce—rather than pouring sauce over it—ensures the breading stays ultra-crispy until the very last bite.
• Essential Dippers: Serve the dish with plenty of warm, toasted baguette slices, crostini, or grilled sourdough. You’ll want a sturdy bread to scoop up the combination of the smoky sauce and the creamy, oozing center.
• Fresh Garnishes: Add a pop of color and freshness by topping the burrata with hand-torn basil leaves, fresh parsley, or microgreens. A final sprinkle of flaky sea salt (like Maldon) is highly recommended to make the flavors sing.
• The Sweet & Spicy Finish: For a modern flavor profile, add a light drizzle of hot honey or a thick balsamic glaze over the top. The sweetness beautifully balances the acidity of the vinegar and the smokiness of the paprika in the Romesco.
• The “Big Reveal”: For the best guest experience, bring the dish to the table whole. Break the golden crust open with a knife right before eating to let the creamy stracciatella flow into the red sauce for a dramatic, restaurant-style presentation.
• Perfect Pairings: This rich, savory appetizer pairs wonderfully with a crisp, bubbly Prosecco, a dry Rosé, or a light-bodied red like Pinot Noir to cut through the creaminess of the cheese.

🙋🏽‍♂️ Frequently Asked Questions

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