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Crispy Burrata Recipe

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★★★★★

4.4 from 81 reviews

This Fried Crispy Burrata recipe features burrata rounds breaded and fried to golden perfection, served atop a rich and creamy vodka sauce infused with tomato, garlic, and herbs. The dish balances a crunchy exterior with a soft, gooey center, complemented by the smooth, flavorful sauce and fresh basil garnish, making it an indulgent appetizer or elegant starter perfect for sharing.

Ingredients

Scale

Vodka Sauce

  • 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

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 cheese
  • 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

  1. Make the Sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 to 3 minutes until it darkens slightly. Slowly whisk in the heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper to taste. Stir in the parmesan cheese and butter, allowing them to melt fully into the sauce. Adjust seasoning as needed, then set aside and keep warm.
  2. Prepare Breading: In one shallow bowl, mix the all-purpose flour with a pinch of 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. These three bowls will be used to bread the burrata.
  3. Bread the Burrata: Pat the burrata rounds dry using paper towels to remove any excess moisture. Coat each burrata round first in the flour mixture, shaking off any excess. Then dip into the whisked eggs, and finally roll in the Panko mixture, pressing gently to ensure an even coating. For extra crispiness, repeat the egg dip and Panko coating steps to create a double layer.
  4. Fry & Assemble: Heat vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring there is enough oil to fully submerge the burrata. Carefully lower the breaded burrata rounds into the hot oil and fry for about 2 to 3 minutes until golden brown and crispy. Remove the burrata with a slotted spoon and drain on paper towels to remove excess oil. Spoon the warm vodka sauce onto serving plates, place the fried burrata atop the sauce, and garnish with fresh basil and additional grated parmesan. Serve immediately accompanied by crusty bread for dipping. Enjoy!

Notes

  • Be sure to pat the burrata dry before breading to help the coatings adhere better.
  • Maintaining the oil temperature at 350°F is important to achieve a crispy crust without soaking up excess oil.
  • Double breading is optional but recommended for extra crunch.
  • This dish is best enjoyed immediately while the burrata is warm and creamy inside.
  • Vegetable oil is preferred for frying due to its high smoke point.

Keywords: Fried burrata, crispy burrata recipe, vodka sauce, breaded cheese appetizer, Italian appetizer, fried cheese, panko breaded burrata

Find it online: https://liamjayne.com/crispy-burrata-recipe/