Fried Burrata

1: Pour about 2 inches of canola oil into a small saucepan and heat to 350 degrees.

2: Heat 2 tablespoons of olive oil in a sauté pan, add tomatoes, and sauté until they start to burst, about 4 minutes.

3: Add minced garlic and cook for 30 seconds.

4: Add dry white wine and reduce by half, seasoning with salt, pepper, and 1/2 teaspoon of sugar. Bring to a boil and reduce to a simmer for about 5 minutes.

5: Set up dredging station with three bowls. First bowl: mix panko bread crumbs, 1/4 teaspoon of salt, and 1/2 teaspoon of garlic powder. Second bowl: add flour seasoned with salt and pepper. Third bowl: whisk together egg and water.

6: Cover burrata in flour, then dip in egg, followed by breadcrumbs, repeating once more.

7: Use a slotted spoon to lower the burrata into the hot oil and fry until golden brown on all sides, turning occasionally.

8: Drain fried burrata on paper towels.

9: Transfer sautéed tomatoes to a shallow bowl, top with fried burrata, drizzle with balsamic glaze, and sprinkle with Parmesan cheese.