Recipe
Deep Fried Burrata – with Glazed Fruits and Hot Honey

Preparation
Marinate fruit: mix balsamic, sherry and sweet soy. Add halved fig & nectarine. Marinate 10+ mins. Grill on high heat until lightly charred.
Make hot honey: gently warm honey, vinegar, garlic & chilli. Do not boil. Infuse & set aside.
Bread the burrata:
1. Pat burrata dry.
2.Coat in seasoned flour (50g flour + salt)
3.Dip in batter (100g flour + 100g soda water)
4.Coat with panko. For extra crunch: repeat batter + panko.
Fry: heat oil to 170–175°C. Deep-fry burrata until golden (approx. 2–3 mins). Drain on paper towel or rack.
Plate up: arrange grilled fruit around fried burrata. Drizzle with hot honey. Optional: Top with crispy basil and herb oil.
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