Deep Fried Breaded Burrata



Cut bread into slices, brush with oil and garlic, bake at 180 ? C for 10 minutes until golden, remove from oven and set aside to cool. Make the sauce by frying diced bacon in a little olive oil until crispy then adding diced onion and minced garlic and cook until softened. Then add the tinned tomatoes with a little bit of vegetable stock and allow to cook for about 20 minutes. Once ready blitz the sauce with a stick blender until slightly chunky. Meanwhile place flour, beaten eggs and panko crumb into separate bowls. Dry the burrata and gently cover with seasoned flour, then egg and finally panko crumb. Repeat with egg and crumb, place on a tray and leave in fridge until needed. Deep fry in oil set to 190 ? C for 4 - 5 minutes until golden, gently remove from oil and drain on kitchen cloth. Serve on chunky tomato sauce with sourdough toasts