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Deep Fried Burrata

Continuing our streak of comfort food here today! 😁 I’ve never been a fan of the old adage of new year, new you. Just because a new year has started doesn’t mean I’m emerging from a chrysalis, sleek and perfectly groomed and contemptuous of bread, chocolate and all the other foods that make life worthwhile. Ha! That ain’t happening anytime soon, I can tell you that much. While I have yet to meet a salad I don’t like, the old carb-craving me is just fine, thank you very much. Even if my cuticles are ragged af. 🙈 And to celebrate, I made Deep Fried Burrata! One of the most perfect and comforting meals that I can imagine. A big, scrumptious ball of burrata is covered in seasoned breadcrumbs and deep fried until the the inside is warm and creamy and when you crack it open, it runs into the warm tomato sauce it’s nestled in... I have no regrets, peeps, no regrets at all!

This, by the way, is the easiest snd most delicious tomato sauce you can imagine. It’s our Confit Tomatoes, blitzed, and it’s perfect.

So let’s try and face 2021 with grace, some semblance of dignity and, above all, a positive attitude!

xoxo Donata


Serves 2

1 large or two small balls burrata

1 cup seasoned breadcrumbs (I used Alessi Italian Style breadcrumbs) ½ cup all purpose flour

1 large egg, beaten

vegetable oil, for frying

fresh basil leaves as garnish

Tomato Sauce

2 cups Confit Tomatoes with basil and garlic




Pour the flour, egg and breadcrumbs into separate shallow dishes. Dredge the burrata in flour, gently dusting off any excess. Next dredge the ball in the beaten egg. Allow excess to drip off before following with the breadcrumbs. Double coat by dredging the burrata back into the beaten egg, then back into the breadcrumbs, making sure to coat completely.

Place the burrata on a small plate and place in the freezer for 10-15 minutes.

Place two cups of the prepared Confit Tomatoes into a food processor and blitz until smooth. Season with salt and pepper to taste. Heat in a small saucepan. Fill a tall saucepan with about 4 inches (10 cm) oil and heat. When you dip the handle of a wooden spoon in the oil, little bubbles should form around the handle. That’s how you know the oil is hot enough. If you do have a deep fry thermometer, it should read 360 F (175 F). Carefully fry the burrata in oil for 3 to 4 minutes or until golden brown, turning it over halfway. Use a slotted spoon to remove from the oil and transfer to a paper towel lined plate.

Serve on the hot tomato sauce. Garnish with basil leaves.

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