Recipes
Recipes
Fried Burrata with Vodka Sauce
VODKA SAUCE
- 60 ml extra virgin olive oil
- 1 tbsp fresh garlic, finely minced (about 10 g)
- 150 g All Gold tomato paste (2/3 cup)
- 320 ml heavy cream (1 1/3 cups)
- 1 tsp red pepper flakes (adjust to taste)
- 2 tsps dried basil (about 1.5 g)
- Salt and black pepper, to taste
- 50 g freshly grated parmesan
- 30 g unsalted butter (2 tablespoons)
FLOUR BREADING
- 45 g Golden Cloud cake flour (1/3 cup)
- Salt and black pepper, to taste
WET BATTER
- 2–3 large eggs, whisked
PANKO BREADING
- 60 g Panko breadcrumbs (1 cup)
- 20 g grated parmesan (1/4 cup)
- 1/2 tbsp Italian seasoning (about 3 g)
- 1 tsp salt (5–6 g)
- 1/2 tsp black pepper (about 1 g)
OTHER
- 2 burrata rounds
- Vegetable oil, for deep frying (enough to submerge the burrata, approx. 750 ml – 1 liter)
- Fresh basil, for garnish
- Extra grated parmesan, for garnish
1. MAKE THE SAUCE
• Heat 60 ml olive oil in a saucepan over medium heat.
• Add 10 g finely minced garlic and cook for 1 minute until fragrant.
• Stir in 150 g tomato paste and cook for 2–3 minutes until slightly darkened.
• Gradually whisk in 320 ml heavy cream until smooth.
• Add red pepper flakes, dried basil, salt, and pepper to taste.
• Stir in 50 g parmesan and 30 g butter until melted and combined. Set aside.
2. PREPARE BREADING
• Bowl 1: Mix 45 g cake flour with a pinch of salt and pepper.
• Bowl 2: Whisk 2–3 eggs until smooth.
• Bowl 3: Combine 60 g Panko, 20 g parmesan, 3 g Italian seasoning, 5 ga lst, and 1 g black pepper.
3. BREAD THE BURRATA
• Pat burrata dry with a paper towel.
• Dip each round in flour, then egg, then Panko.
• For extra crunch, repeat egg and Panko steps for a double coating.
4. FRY & ASSEMBLE
• Heat vegetable oil to 175°C (350°F).
• Fry breaded burrata for 2–3 minutes until golden and crispy.
• Drain on paper towels.
• Spoon warm sauce onto a serving plate, top with fried burrata, and garnish with basil and extra parmesan.
• Serve immediately with crusty bread.
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