Name: Crispy Burrata Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 1 tablespoon fresh garlic, finely minced; 2/3 cup tomato paste; 1 1/3 cups heavy cream; 1 teaspoon red pepper flakes, to taste; 2 teaspoons dried basil; Salt and pepper, to taste; 1/2 cup freshly grated parmesan cheese, plus more for garnish; 2 tablespoons unsalted butter; 1/3 cup all-purpose flour; Salt, to taste; Black pepper, to taste; 2 to 3 large eggs, whisked; 1 cup Panko breadcrumbs; 1/4 cup grated parmesan cheese; 1/2 tablespoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 burrata rounds; Vegetable oil, for frying; Fresh basil, for garnish; Grated parmesan, for garnish

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Introduction

Fried Crispy Burrata is an indulgent appetizer that combines a creamy cheese center with a crunchy golden crust. Paired with a rich vodka sauce, this dish is perfect for impressing guests or treating yourself to something special.

A white bowl holds a thick layer of bright orange creamy sauce with small drops of red chili oil scattered on top. In the center, a round, golden-brown fried ball sits, topped with a small pile of finely shredded white cheese. Around the ball, fresh green basil leaves are chopped and placed in small clusters. On the side of the bowl, two pieces of toasted bread with a golden crust rest on a white marbled surface. Another similar bowl is partly visible in the background, along with a small white bowl filled with grated cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vodka Sauce:

1/4 cup extra virgin olive oil
1 tablespoon fresh garlic, finely minced
2/3 cup tomato paste
1 1/3 cup heavy cream
1 teaspoon red pepper flakes, to taste
2 teaspoons dried basil
Salt and pepper, to taste
1/2 cup freshly grated parmesan, plus more to taste
2 tablespoons unsalted butter

Flour Breading:

1/3 cup all-purpose flour
Salt, to taste
Black pepper, to taste

Wet Batter:

2 to 3 large eggs, whisked

Panko Breading:

1 cup Panko breadcrumbs
1/4 cup grated parmesan
1/2 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Other:

2 burrata rounds
Vegetable oil, for frying
Fresh basil, for garnish
Grated parmesan, for garnish

Instructions

Step 1: Heat olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step 2: Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.
Step 3: Slowly whisk in the heavy cream until the mixture is smooth. Add red pepper flakes, dried basil, salt, and pepper to taste.
Step 4: Stir in the parmesan cheese and butter, allowing them to melt into the sauce. Adjust seasoning as needed, then set the sauce aside.
Step 5: Prepare the breading stations: in one bowl, mix the flour with salt and black pepper; in a second bowl, whisk the eggs until smooth; in a third bowl, combine Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper.
Step 6: Pat the burrata rounds dry with a paper towel.
Step 7: Coat each burrata round in the flour mixture, then dip into the whisked eggs, and finally roll in the Panko mixture, pressing gently for an even coating. For extra crispiness, repeat the egg and Panko steps for a double coating.
Step 8: Heat vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring there is enough oil to fully submerge the burrata.
Step 9: Carefully lower the breaded burrata into the hot oil and fry for 2–3 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Step 10: Spoon the warm vodka sauce onto a serving plate, place the fried burrata on top, and garnish with fresh basil and extra parmesan.
Step 11: Serve immediately with crusty bread for dipping. Enjoy!

Tips & Variations

For an extra crispy crust, double coat the burrata by repeating the egg and Panko steps.
If you prefer a milder sauce, reduce or omit the red pepper flakes.
You can swap fresh basil garnish for chopped fresh parsley if basil is unavailable.
Serve with garlic bread or a simple green salad to complete the dish.

Storage

Fried burrata is best enjoyed immediately to retain its crispiness. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low-temperature oven or air fryer to help maintain the crunch, but note the cheese center may soften.

How to Serve

Two off-white bowls each hold a dish with three layers: a smooth, bright orange-red soup as the base, topped with a round, golden-brown fried ball in the center, and a small pile of finely grated white cheese on top of the ball. Around the ball are scattered dark red spots that look like chili flakes or oil, and chopped fresh green herbs. To the side, on a white marbled surface, there are four toasted slices of baguette and a small bowl filled with white grated cheese. The light is natural and bright, making the colors pop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the breaded burrata in advance?

It’s best to bread and fry the burrata just before serving to ensure maximum crispiness. Prepping the breaded rounds shortly before frying is fine, but avoid letting them sit too long or they may become soggy.

What can I use if I don’t have Panko breadcrumbs?

You can substitute regular breadcrumbs, but the texture will be less crunchy. Alternatively, crushed cornflakes or crispy crushed crackers work well as a coating.