Crispy Fried Burrata (Print)

Golden-crisp exterior, molten cheese center, served with spicy tomato cream sauce - the ultimate indulgent appetizer.

# Ingredients:

→ Vodka Sauce

01 - 60 ml extra virgin olive oil
02 - 1 tablespoon fresh garlic, finely minced
03 - 170 g tomato paste
04 - 320 ml heavy cream
05 - 1 teaspoon red pepper flakes, to taste
06 - 2 teaspoons dried basil
07 - Salt and freshly ground black pepper, to taste
08 - 50 g freshly grated Parmesan cheese, plus more to taste
09 - 30 g unsalted butter

→ Flour Breading

10 - 45 g all-purpose flour
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Wet Batter

13 - 2-3 large eggs, whisked until smooth

→ Panko Breading

14 - 100 g Panko breadcrumbs
15 - 25 g grated Parmesan cheese
16 - 1/2 tablespoon Italian seasoning
17 - 1 teaspoon salt
18 - 1/2 teaspoon freshly ground black pepper

→ Assembly

19 - 2 burrata rounds (approximately 125 g each)
20 - Vegetable oil, for deep frying
21 - Fresh basil leaves, for garnish
22 - Grated Parmesan cheese, for garnish
23 - Crusty bread, for serving

# Directions:

01 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 2-3 minutes until slightly darkened.
02 - Slowly whisk in heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper. Stir in Parmesan cheese and butter until melted and incorporated. Adjust seasoning as needed and set aside.
03 - In one shallow bowl, mix flour with a pinch of salt and black pepper. In a second bowl, whisk eggs until smooth. In a third bowl, combine Panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper.
04 - Pat burrata rounds dry with paper towels. Dredge each round in flour mixture, then dip into whisked eggs, and finally coat in Panko mixture, pressing gently to ensure even coverage. For extra crispiness, repeat the egg and Panko steps for a double coating.
05 - Heat vegetable oil in a deep skillet or pot to 175°C (350°F), ensuring there's enough oil to fully submerge the burrata. Carefully lower breaded burrata into hot oil and fry until golden brown and crispy, approximately 2-3 minutes. Remove and drain on paper towel-lined plate.
06 - Spoon warm sauce onto a serving plate. Place fried burrata on top and garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately with crusty bread for dipping.

# Notes:

01 - The burrata should be very cold before breading to maintain its shape during frying.
02 - This sauce is inspired by vodka sauce but contains no alcohol, making it family-friendly.
03 - For best results, serve immediately while the exterior is crisp and the interior is warm and melty.

Back