Question: what do you make for dinner when you’re home alone and there’s no one to judge you for not eating a well-rounded meal?
What is this, you ask? Oh, just your average giant ball of mozzarella filled with softer mozzarella, double-coated in panko bread crumbs and fried to crispy, golden perfection. But that’s not all, certainly not. This masterpiece sits atop an equally delicious bed of romesco sauce which, for those who don’t know, is sort of like a red pesto where instead of basil you use roasted red peppers, and instead of pine nuts you use almonds. Its slightly sweet, slightly smoky flavor is a perfect pairing for a rich ball of literal fried cheese.
And as if this couldn’t get any better, to eat it, it’s highly encouraged that you toast a bunch of slices of Italian bread and dip away. After coming across the recipe here on Spoon Fork Bacon I added it to my “to try” list immediately and jumped in the first chance I got. In retrospect, this is probably a better appetizer or like, ~group~ snack than a dinner for one person, but I’m an adult and no one can tell me what to do, so hell YEAH I ate one for dinner. I optimistically fried two burratas that day, but alas I am only one person and finishing two was not in the cards for me. This was, however, one of my most successful frying experiences and I think I owe it all to the panko breadcrumbs, which are larger and flakier than regular breadcrumbs, and they just fry so nicely and evenly. They also make the best, crispiest chicken cutlets, but that’s for another day. I’m not tryna stretch this out we all know why we’re really here, so let’s get to it! (Right after 5 things to be happy about today!)
ONE. A chilly, rainy Sunday with nothing to do but get cozy and catch up on TV.
TWO. Kettle cooked potato chips.
THREE. Backyard string lights.
FOUR. A good spring deep cleaning.
FIVE. Rhubarb season finally arriving!! (unusual recipe coming soonish!!)
MAKES: 2 medium-sized fried burratas (or 1 large) + 2 cups sauce
PREP TIME: 20 minutes
COOK TIME: 10 minutes
ROMESCO SAUCE INGREDIENTS
24 ounces roasted red peppers, drained
½ cup slivered almonds
2 Tbsp tomato paste
2 Tbsp olive oil
3 garlic cloves
Juice of ½ lemon
Handful of minced parsley
Kosher salt and pepper
ROMESCO SAUCE STEPS
ONE. Blend all the above ingredients in a food processor or blender until smooth. Pour the mixture into a saucepan and cook for 5 to 7 minutes, until heated through. Set aside.
FRIED BURRATA INGREDIENTS
2 medium-sized burrata balls
½ cup all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
Oil for frying
Parmesan and parsley, for serving
Italian Bread, for serving
FRIED BURRATA STEPS
ONE. Arrange the flour, beaten egg, and panko in 3 steps. Dredge both balls of burrata in the flour, egg, and panko respectively, then repeat in the egg and panko once more to ensure it’s fully coated. Place on a parchment lined baking sheet and freeze for 15 minutes to set.
TWO. In a large dutch oven, heat about 4 inches of vegetable or canola oil to 350ºF. Fry each burrata for 3 to 4 minutes, until golden brown. Drain on a paper towel, then sprinkle with salt.
THREE. To serve, spoon a generous amount of romesco sauce into a bowl, then top with a fried burrata. Sprinkle with parmesan and parsley, and serve with slices of toasted bread.