Add 2 beaten eggs, parsley, parmesan, flour, salt and pepper and mix well until combined. Rest the mixture for 15 mins.
In the meantime, drain 2 fiore di burrata from its water and set aside on a plate to dry.
To cook the fritters heat oil in a large pan over medium heat.
Spoon 2 tablespoon of the batter and flatten it slightly with the spoon. Repeat to make 4 fritters.
Cook for 3 to 4 mins, flip and cook for a further 2 minutes or until golden.
To prepare the poached eggs bring a pan of salted water to a light simmer. Crack each egg into a separate small bowl. Turn down the heat and gently pour each egg into the pan and poach for 3 mins. Using a slotted spoon, remove eggs from water.
Place 2 fritters per plate and serve them with a poached egg and burrata on top.
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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