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Panko-crusted burrata is an innovative dish that combines the creamy delicacy of Italian burrata with the ultra-crispy texture of Japanese breadcrumbs. This fusion creation perfectly blends Mediterranean tradition with Asian technique, creating a remarkable tasting experience where contrasting textures elevate the cheese's smoothness.
This recipe was born from experimenting with traditional burrata. The results exceeded expectations, creating a moment of pure indulgence where the crunchy coating reveals an irresistibly creamy center.
Essential Ingredients
* Burrata (1 piece, 125g): Choose fresh burrata, preferably buffalo milk for best flavor
* Egg (1 large): Room temperature for better coating adhesion
* Panko breadcrumbs: The star ingredient, with larger crumbs than regular breadcrumbs for superior crunch
* Flour: All-purpose for a thin, even coating
* Dried oregano: For subtle flavor in the coating
* Frying oil: Use neutral high smoke point oil like grapeseed
* Salt and pepper: Fine salt and freshly ground pepper
Detailed Instructions
- 1. Initial Preparation
- - Remove burrata from refrigerator 15 minutes ahead
- Set up three shallow dishes for breading
- Place flour in first dish
- Beat egg with pinch of salt in second dish
- Mix panko with oregano, salt and pepper in third dish
- Line plate with paper towels for draining - 2. Preparing the Burrata
- - Gently drain burrata
- Pat dry carefully with paper towels
- Avoid puncturing outer layer
- Continue until surface is completely dry
- Essential for proper coating adhesion - 3. Breading Technique
- - Coat burrata in flour
- Tap off excess
- Dip in beaten egg, turning gently
- Roll in panko mixture thoroughly
- Press lightly to adhere
- Repeat process for thicker crust - 4. Frying Method
- - Heat oil to 170°C/340°F
- Test temperature with thermometer or bread cube
- Lower breaded burrata carefully
- Turn gently while cooking
- Fry until golden, 2-3 minutes - 5. Finishing and Serving
- - Drain on paper towels
- Rest 1 minute
- Sprinkle with sea salt
- Serve while crust is crispy
The first time serving this dish amazed guests with its golden crust and molten center contrast. It's become a signature appetizer for special dinner parties.
Perfect Pairings
This crispy burrata pairs beautifully with various accompaniments. Serve over dressed arugula with olive oil and balsamic, alongside roasted cherry tomatoes, or atop al dente pasta with garlic. Homemade pesto or fresh tomato sauce also complement this dish wonderfully.
Creative Variations
* Mediterranean style: Add herbs de Provence to coating
* Spicy version: Include Espelette pepper in breadcrumbs
* Herb-infused: Mix dried basil into panko
* Luxury version: Add crushed pistachios to coating
* Citrus twist: Incorporate lemon zest in breadcrumbs
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Plating and Presentation
Serve burrata on a warmed plate to maintain temperature. Drizzle with quality olive oil and garnish with fresh basil leaves. For maximum impact, cut open tableside to reveal the flowing center.
This panko-crusted burrata perfectly balances simplicity and sophistication. While impressive in presentation and flavor, it remains accessible to home cooks. Success lies in quality ingredients and proper technique for consistently stunning results.
Remember that fried burrata should be enjoyed immediately - the magic happens when the crust is crispy and the center perfectly molten. It's a moment of culinary delight best savored right away.
Frequently Asked Questions
- → What’s the secret to picking the right burrata?
- Go for fresh, high-quality burrata that’s at room temperature before cooking.
- → Can this dish be prepped early?
- Bread it just before frying to keep the crust as crisp as possible.
- → What pairs well with it?
- It’s fantastic with salads, pasta, or fresh tomato sauce.
- → How do I nail perfect frying?
- Make sure your oil is fully heated to around 180°C before dropping it in.
- → Is it beginner-friendly?
- Absolutely! It’s simple enough for cooking newbies—just follow the steps.