Just as you thought Burrata couldn’t get any better… We air fried it!
Crispy Burrata, air fried to perfection, and served over a rich Roasted Tomato and Fennel sauce.
The Burrata crunch, oozy creamy Stracciatella, and warm sauce – all come together for a perfect winter delight that is easy to make for a lasting impression!
| 150g | Burrata |
| 1/4 cup | plain flour |
| 1 | egg |
| 2 tbsp | milk |
| 1/2 cup | panko breadcrumbs |
| 1 tsp | paprika |
| 1 | truss cherry tomato |
| 1 tbsp | chilli oil (optional) |
| olive oil spray | |
| fennel fronds, to garnish | |
| toasted ciabatta, to serve | |
|
for sugo
|
|
| 2 | tomatoes |
| 1/2 | small fennel bulb |
| 1/2 | onion |
| 1 | garlic clove |
| 2 tbsp | olive oil |
| sea salt and black cracked pepper |
| 1 | Preheat oven to 190°C. Roughly chop the vegetables for the sugo and place onto a baking paper lined baking tray, season with salt & pepper, drizzle with olive oil and roast for 20 minutes. |
| 2 | Add the truss tomatoes, drizzled with olive oil for the final 10 minutes. |
| 3 | Allow the vegetables to cool slightly before blitzing in a blender until smooth. |
| 4 | Drain the burrata on paper towel and set up the crumbing station - flour in a small bowl, egg and milk whisked in a small bowl and the panko and paprika mixed together in a third small bowl. |
| 5 | Gently roll the burrata in the flour, followed by coating in the egg mix, then rolling in the panko mix. |
| 6 | Return the burrata to the egg mix followed by a second coating in the panko mix. |
| 7 | Place the burrata in the freezer for 15 minutes to firm up a little and preheat the air fryer to 180°C. |
| 8 | Spray the burrata with olive oil and air fry for 8 minutes, checking after 5 minutes. |
| 9 | Reheat the sauce, pour into a serving bowl and place the burrata in the centre of the bowl. |
| 10 | Add the roasted cherry tomatoes and drizzle with chilli oil (optional). |
| 11 | Serve immediately, garnished with fennel fronds and with toasted ciabatta on the side. |
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