FRIED BURRATA

nuff said. Right?!

Taking mozzarella sticks to the NEXT LEVEL! That perfect crunchy italian breadcrumb crust with meltly mozzarella + a gooey center. Such a fun appetizer thats totally easy to make and a little over the top!

INGREDIENTS

4 mini burrata balls
1/4c flour
2 eggs, whisked
3/4c breadcrumbs (whatever kind you like best)
1/4t dried oregano
1/4t dried basil
1/4t dried thyme
1/4t garlic powder
1/8t red pepper flakes
Salt + pepper

Marinara Sauce
Pesto
Parmesan

INSTRUCTIONS

Line a baking sheet with parchment paper then drain burrata balls and dry with a paper towel. Distribute on the baking sheet so that they aren’t touching. Freeze for 6 hours to overnight.

Pour flour, egg and breadcrumbs each in a separate bowl. Sprinkle a little pinch of salt + pepper in each then add oregano, basil, thyme, garlic powder + pepper flakes to breadcrumbs and stir to combine. Coat the burrata balls in flour then dip in the egg then breadcrumbs, pressing it in a little bit. Optional: dunk back in the egg then breadcrumbs again to double coat (highly recommended).

Fill a large dutch oven or deep cast iron pan with 1/2″ olive oil. Bring to medium-med-high heat. Sprinkle a little left over bread crumbs in, if they bubble like crazy you’re ready. Gently lower each ball in using tongs and let fry 4-6 minutes on each side, until golden. Allow to drain excess oil for a little bit on a paper towel or on a rack then serve with your favorite marinara +/or pesto and a healthy sprinkle of parmesan.

ENJOY!

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