Fried Burrata — A Little Indulgence for the Table That Holds Us Together

The real estate market is strong this week. I showed 4 properties and closed on 1. The pipeline is strong. The phone rings with the steady rhythm of a business that has taken six years to build and refuses to slow down.

I drove to Tarpon Springs for Sunday dinner. The drive takes forty minutes if the traffic behaves. It never behaves. But I make the drive because the table at Mama's house is non-negotiable, and Sunday dinner is the thread that holds this family together.

I thought about Baba this week. Not the grief — the grief is always there, a familiar companion now — but the man. The way he stood at the bakery counter with his arms crossed. The way he hummed Greek songs he never knew the words to. The way he loved us in silence, which was the loudest love I have ever known.

I made avgolemono tonight. The broth was golden, the lemon sharp, the rice soft. Comfort in a bowl, the Greek answer to everything. We ate at the kitchen table, just the three of us, and for a moment the house was not quiet or loud — it was exactly right. Full. Fed. The sound of forks on plates is the sound I love most in this world.

The olive oil in my kitchen is from a Greek import shop in Tampa that sources from Kalamata. It is expensive. It is worth it. I use it on everything — salads, fish, bread, vegetables, the edge of a pot of soup — because olive oil is not a condiment in this family, it is a philosophy. Use it generously. Use it without apology. Use it the way you use love: poured freely, never measured, always more than you think you need.

After a week of showings and Sunday drives to Tarpon Springs and a kitchen full of avgolemono steam, I wanted something to set on the table that felt like a small celebration — something golden and a little indulgent, the kind of dish that makes everyone lean in. Fried burrata is that dish. It is warm and impossibly creamy inside, and it gives me an excuse to do exactly what I preach: pour the good Kalamata olive oil over the top without measuring, without apology, the way Baba loved us — freely and more than you think you need.

Fried Burrata

Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min | Servings: 4

Ingredients

• 2 balls fresh burrata (about 4 oz each), cold from the refrigerator
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian seasoned breadcrumbs
• 1/2 teaspoon kosher salt, plus more for finishing
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for frying (about 2 inches in the pan)
• 3 tablespoons high-quality extra virgin olive oil, for drizzling
• 1 cup warm marinara or crushed tomatoes, for serving
• Fresh basil leaves, for garnish
• Flaky sea salt, for finishing
• Crusty bread or crostini, for serving

Instructions

1. Chill and prep. Keep the burrata balls cold until the moment you bread them — cold cheese holds its shape better in hot oil. Line a plate with paper towels and set aside. Set up a three-stage breading station: flour in the first shallow bowl, beaten eggs in the second, and breadcrumbs seasoned with salt and pepper in the third.
2. Bread the burrata. Working gently and quickly with one ball at a time, pat the burrata dry with a paper towel. Dredge it lightly in flour, shaking off any excess. Dip it into the egg, letting any drips fall off. Roll it in the seasoned breadcrumbs, pressing lightly so the coating adheres evenly on all sides. Set on a clean plate and repeat with the second ball.
3. Heat the oil. Pour vegetable oil into a small, deep saucepan or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F. Use a thermometer — the temperature matters here. Oil that is too cool will make the coating greasy; oil that is too hot will brown the outside before the cheese has a chance to warm through.
4. Fry until golden. Using a spider or slotted spoon, carefully lower one breaded burrata ball into the hot oil. Fry for 60 to 90 seconds, turning once gently, until the crust is deep golden brown on all sides. Transfer to the paper-towel-lined plate. Repeat with the second ball. Do not overcrowd the pan and do not walk away — these cook fast.
5. Plate and finish. Spoon the warm marinara onto a serving plate or shallow bowl. Place the fried burrata on top. Drizzle generously with the good extra virgin olive oil — do not be shy. Finish with flaky sea salt and fresh basil leaves. Serve immediately with crusty bread or crostini for scooping up the creamy interior as it spills.

Nutrition (per serving)

Calories: 390 | Protein: 15g | Fat: 27g | Carbs: 23g | Fiber: 2g | Sodium: 540mg