Name: Fried Burrata With Roasted Peppers & Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 Servings
Cuisine: American

Sunday Table Verified

February 19, 2025

15 Ingredients

EASY

This fried burrata is crispy on the outside and creamy-melty on the inside. It's a huge crowd-pleaser for dinner parties, holidays, happy hour at home, or a snacky dinner! Serve it with toasted baguette or crackers for a simple, elevated appetizer.

Fried Burrata With Roasted Peppers & Pesto

Fried Burrata With Roasted Peppers & Pesto cover

From the Cook

1/5

Fried Burrata With Roasted Peppers & Pesto

Sunday Table Verified

Ingredients

Servings

WarningMilk and 6 other allergens identified

Instructions

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Roasted Peppers

Preheat oven to 450°F. Grease a 9×13'' roasting pan with neutral oil.

Add the peppers to the roasting pan with the olive oil, garlic, thyme, and a few pinches of Kosher salt. Toss to combine.

Bake for 35-40 minutes, until the peppers are tender and have a few charred spots.

Fried Burrata

Pat the burrata dry to remove any extra moisture. Place the all-purpose flour and 1/2 teaspoon of Kosher salt into a shallow dish and whisk together. Crack the egg into another shallow dish and whisk until smooth. Then, pour the Panko breadcrumbs into another shallow dish.

Very gently dredge the burrata in the flour followed by the egg and then the Panko. Double-dredge the burrata in the egg and Panko to get a thick coating.*** Place the burrata on a plate and freeze for 15-20 minutes.

While the burrata is in the freezer, heat the oil in a deep, large sauce pan until it reaches 350°F.**** Using a spatula or frying spoon, carefully lower the chilled burrata into the hot oil. Fry for 4-5 minutes, until the outside is golden brown and crisp. Carefully move it around with the spatula/frying spoon to ensure the cheese doesn't stick to the bottom.

Gently place the fried burrata on a paper towel to soak up extra oil. Season with a pinch of flaky salt (or Kosher salt).

Assembling & Serving

Spoon the roasted peppers onto a plate or platter. Place the fried burrata on top. Drizzle with pesto and sprinkle Parmesan over the top. Serve immediately with sliced bread, toasted baguette slices, or crackers. Enjoy!*****

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Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Cheese Freeze Technique 🧊
Briefly freeze the burrata for 15-20 minutes before breading to help it maintain its shape and prevent leaking during frying.
Breading Triple Threat 🥚
Create a three-stage breading station with flour, beaten egg, and panko to ensure a perfectly crispy, even coating that won't fall off during frying.
Oil Temperature Precision 🌡️
Use a digital thermometer to maintain oil at 350°F for optimal frying - too cool and the cheese will leak, too hot and the breading burns before the inside heats.
Pepper Roasting Pro Tip 🫑
Roast peppers directly on a gas flame or under the broiler, turning frequently, to develop a deep, smoky flavor and easy-to-remove charred skin.
Drain & Rest Strategy 🧻
Let fried burrata drain on a wire rack instead of paper towels to maintain crispiness, and rest for 2-3 minutes before serving to allow the cheese to settle.

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About the Cook

Sunday Table

I’m Sara, the creator behind Sunday Table, sharing cozy, modern small bites and mini desserts made for entertaining. Trained in baking and culinary arts, I’ve been creating elevated, crowd-pleasing recipes since 2012 (with lots of coffee). ☕️