Fried Burrata

Servings: 4

Total time: 42 minutes

INGREDIENTS

1 4.5 ounce fresh burrata ball
½ cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
2 cloves garlic, finely grated
¼ cup grated Parmesan cheese
1½ teaspoon Diamond Crystal® Kosher Salt, divided, plus more for garnish
½ teaspoon black pepper
1 cup chopped fresh parsley, plus more for garnish
½ cup chopped fresh cilantro
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
⅓ cup extra virgin olive oil
3 tablespoons mayonnaise
1 teaspoon honey
Baguette crostini, for serving

DIRECTIONS

Pat burrata ball dry with paper towels and set aside.
Place flour in a shallow plate or pie dish and beaten eggs in a separate shallow dish. In a third shallow dish combine panko, garlic, Parmesan, 1 teaspoon of kosher salt and pepper.
Carefully coat burrata ball in flour, shaking off any excess. Dip into eggs, and coat thoroughly in panko mixture, pressing gently to adhere. Repeat egg and panko steps for a double crust if desired then place in freezer for at least 45 minutes or up to 1 hour until firm.
Heat about 2 inches of oil in a heavy bottomed pot or deep skillet to at least 375°F. Fry coated burrata gently, turning to fry all sides, until deeply golden-brown and crisp, about 1-2 minutes total. Remove with a slotted spoon and drain briefly on a paper towel-lined plate.
Combine parsley, cilantro, chives, lemon juice, olive oil, mayonnaise and remaining kosher salt in a food processor and pulse until smooth.
Spread green herb sauce onto serving plate and top with fried burrata ball. Garnish with additional parsley and kosher salt. Serve with baguette crostini.