Crispy Fried Burrata with Smokey Romesco Sauce

A close-up view of a whole crispy fried burrata that is resting on a bed of smokey romesco sauce in a black cast-iron skillet.

Crispy Fried Burrata with Smokey Romesco Sauce

Course: Appetizer

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 5

Chill time in the freezer: 15

Total Time: 30

Servings:

Calories: 2450kcal

Author: Kris Longwell

This restaurant-quality appetizer features golden-fried burrata with an ultra-crispy shell and a luxuriously creamy center. Served over a vibrant, smoky Romesco sauce, it’s a sophisticated and impressive starter that comes together in a short amount of time.

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Equipment

deep pot for frying You'll need enough oil to submerge the breaded burrata
metal spatula or spider, for deep-frying

Ingredients

2 cups easy Romesco sauce
1 8 oz burrata or 2 4-ounce balls of Burrata
1 cup all-purpose flour
2 large eggs plus a tablespoon of water or milk
1 cup Panko breadcrumbs
1 teaspoon dried oregano
½ teaspoon smoked paprika
1 teaspoon Kosher salt
vegetable oil for frying
2 tablespoon fresh basil chopped
coarse sea salt for finishing (optional)
bread slices toasted

Instructions

Do Ahead - Prepare the Romesco Sauce

Use your food processor or blender to purée the Romesco sauce (click link in the Ingredients list for easy recipe).
2 cups easy Romesco sauce

Prepare the Crispy Fried Burrata

Remove the Burrata from its liquid and pat dry with paper towels.
1 8 oz burrata
Set up your breading/dredging station. Bowl 1: All-purpose flour. Bowl 2: Lightly beaten eggs with a splash of water. Bowl 3: Panko whisked together with oregano, paprika, and salt.
1 cup all-purpose flour, 2 large eggs, 1 cup Panko breadcrumbs, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, 1 teaspoon Kosher salt
Very carefully dredge the Burrata through the flour until coated. Then gently turn it through the egg wash until coated. And then coat it with the seasoned Panko. Repeat with the egg dredge and then again with the seasoned Panko.
Place the Burrata on a small plate and place it in the fridge for 20 minutes. Meanwhile, heat about 2 to 3 inches of the oil to 350°F (don't fill the pot more than halfway).
vegetable oil
Gently heat the Romesco sauce in a small skillet (preferably cast-iron).
Remove the Burrata from the freezer and use a metal slotted spoon or spider to gently lower it into the hot oil. Fry until golden brown, usually 2 to 3 minutes.
Carefully remove the Burrata from the oil and place it in the center of the warmed Romesco sauce. Garnish with chopped basil and a sprinkle of coarse sea salt (if using). Serve at once with toasted bread slices.
2 tablespoon fresh basil, coarse sea salt, bread slices

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Freezer Secret: For the best results, place your breaded burrata in the freezer for 15–20 minutes after the double-breading process is complete. This "sets" the crust and ensures the cheese remains intact and doesn't leak during the high-heat fry.
Double Breading is Key: Do not skip the second dip in the egg and panko. This reinforced shell is what creates that satisfying crunch and acts as a barrier for the creamy center.
Oil Temperature: Use a kitchen thermometer to maintain an oil temperature of 375°F (190°C). If the oil is too cool, the breading will become greasy; if it is too hot, the exterior will brown before the cheese has softened.
Size Options: This recipe works for both small (4-ounce) and large (8-ounce) burrata balls. Smaller balls are perfect for individual servings, while a large 8-ounce ball makes a dramatic, shareable centerpiece.
Make-Ahead Romesco: You can prepare the Romesco sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature or warm it slightly before serving.
Keep it Crispy: Always plate the burrata on top of the sauce rather than pouring the sauce over the cheese. This prevents the breading from getting soggy and preserves that signature crunch.
Pat Dry: Ensure the burrata is patted extremely dry with paper towels before you begin the flour dredge. Any excess moisture will prevent the breading from sticking properly.

Nutrition