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Fried Crispy Burrata with Vodka Sauce Recipe

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★★★★★

4.8 from 65 reviews

This Fried Crispy Burrata recipe features creamy burrata cheese coated in a crunchy double-layer panko crust, deep-fried to golden perfection and served atop a rich, spicy vodka sauce. The sauce combines tomato paste, cream, garlic, and a blend of seasonings, making each bite a decadent and flavorful experience. Perfect as an appetizer or indulgent snack, this dish pairs beautifully with crusty bread for dipping.

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 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, for garnish
  • Grated parmesan, for garnish

Instructions

  1. Make the sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2–3 minutes until slightly darkened. 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, letting them melt into the sauce. Adjust seasoning as needed, and set aside.
  2. Prepare breading: In one shallow bowl, mix the 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.
  3. Bread the burrata: Pat the burrata rounds dry with a paper towel. Coat each burrata round in the flour mixture, then dip it into the whisked eggs, and finally roll it in the panko mixture, pressing gently to ensure an even coating. Repeat the egg and panko steps for a double coating if desired for extra crispiness.
  4. Fry and assemble: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). There should be enough oil to fully submerge the burrata. Carefully lower the breaded burrata into the hot oil and fry until golden brown and crispy, about 2–3 minutes. Remove and drain on a paper towel-lined plate. Spoon the warm vodka-style sauce onto a serving plate. Place the fried burrata on top and garnish with fresh basil and more parmesan. Serve immediately with crusty bread for dipping. Enjoy!

Notes

  • Ensure the oil temperature stays around 350°F to achieve a crispy crust without overcooking the cheese inside.
  • Double coating with egg and panko breadcrumbs provides extra crunch and helps prevent the burrata from leaking during frying.
  • Use fresh burrata for the best creamy texture inside.
  • Serve immediately for the best contrast between the hot crispy exterior and the creamy interior.
  • The vodka sauce can be made ahead and gently warmed before serving.

Keywords: Fried Burrata, Vodka Sauce, Crispy Burrata, Italian Appetizer, Fried Cheese

Find it online: https://bakedbylisa.com/fried-crispy-burrata-with-vodka-sauce-recipe/