Name: Fried Crispy Burrata with Vodka Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 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 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, more to taste; 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; 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 a decadent twist on the classic Italian cheese, featuring a crunchy golden crust and a creamy, soft center. Paired with a rich vodka-style sauce, this appetizer is sure to impress your guests and satisfy your cravings.

The image shows two white bowls filled with a smooth, bright orange soup as the base layer. Each bowl has a golden-brown, round fried ball placed in the center of the soup, topped with a small mound of finely shredded white cheese. Around the fried ball, there are small piles of chopped green herbs and scattered red chili flakes, adding pops of green and red color to the dish. To the side of the bowls, there are a few slices of toasted bread with a light golden crust, arranged casually on a white marbled surface. A small white bowl filled with grated cheese sits near the top left corner of the image, completing the setup. 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, 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, garnish
- Grated parmesan, garnish

Instructions

Step 1: Make the sauce by heating 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 slightly darkens.
Step 3: Slowly whisk in the heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper to taste.
Step 4: Stir in parmesan cheese and butter, letting them melt into the sauce. Adjust seasoning as needed, then set the sauce aside.
Step 5: Prepare the breading by mixing flour with salt and black pepper in one shallow bowl, whisking eggs in a second bowl, and combining Panko, parmesan, Italian seasoning, salt, and pepper in a third bowl.
Step 6: Pat the burrata rounds dry with a paper towel.
Step 7: Coat each burrata round first in the flour mixture, then dip into the whisked eggs, and finally roll in the Panko mixture, pressing gently for even coating. Repeat the egg and Panko steps for a double coating if you want extra crispiness.
Step 8: Heat vegetable oil in a deep skillet or pot to 350°F (175°C), making sure there is enough oil to fully submerge the burrata.
Step 9: Carefully lower the breaded burrata into the hot oil and fry until golden brown and crispy, about 2–3 minutes. Remove and drain on paper towels.
Step 10: Spoon the warm vodka sauce onto a serving plate, place the fried burrata on top, and garnish with fresh basil and grated parmesan.
Step 11: Serve immediately with crusty bread for dipping. Enjoy!

Tips & Variations

For extra crispiness, double coat the burrata by repeating the egg and Panko steps.
Use fresh basil leaves both in the sauce and as garnish for added aroma and flavor.
If you prefer a milder sauce, reduce or omit the red pepper flakes.
Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

Storage

Fried burrata is best enjoyed fresh for maximum crispiness. If you have leftovers, store them in the refrigerator in an airtight container for up to 1 day. Reheat gently in an oven or air fryer at low heat to help maintain the crunch. The vodka sauce can be stored separately in the fridge for up to 3 days and reheated on the stove.

How to Serve

A beige bowl filled with smooth, bright orange tomato soup forms the base layer. In the center, a round, golden-brown fried cheese ball sits, topped with a small mound of grated white cheese. Around the cheese ball, there are small clusters of fresh, chopped green basil leaves and scattered patches of dark red chili oil. Additional small sprinkles of grated white cheese are placed lightly over the soup surface. Two slices of toasted golden-brown bread are placed on the white marbled surface next to the bowl. Nearby, a small brown bowl holds a mound of grated white cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce ahead of time?

Yes, the vodka sauce can be made a day in advance and stored in the refrigerator. Reheat gently before serving.

What if I don’t have burrata? Can I use mozzarella instead?

Fresh mozzarella can be used as a substitute, but the filling won’t be as creamy. Burrata has a unique creamy center that makes this dish special.