Directions

1. Pre-heat fryer to 350-degrees fahrenheit.
2. Cut the mozzarella into 3-1 oz planks. Bread planks using standard breading procedure, flour, egg, breadcrumbs with a little parsley added. Place breaded planks in freezer to set.
3. Place ricotta on mixing bowl and whip with handheld mixer for 2-3 minutes until somewhat smooth. Transfer to 4 oz ramekin and place in refrigerator.
4. Cut feta into 1 oz cubes. Roll cubes in the 2 teaspoons of mint seasoned with pepper and set aside.
5. Remove burrata from brine and wrap in towel to dry well for several minutes. Place Burrata on sizzle plate and sprinkle liberally with raw sugar, torch sugar to brulee.
6. Mix honey with remaining herbs and black pepper, remove ramekin of whipped ricotta from refrigerator, drizzle with honey-herb mixture.
7. Remove mozzarella planks from freezer and deep fry for several minutes, remove and drain well.
8. Using a long narrow plate or cutting board, spoon marinara on one end of plate, top with fried mozzarella planks. Place cubes of herbed feta allowing some space from the mozzarella. Next, drizzle some balsamic glaze in small circle on plate, top with brulee burrata. Lastly, place ramekin of whipped ricotta on remaining space.
9. Garnish with sweetie drops, balsamic glaze, and EVOO.