Fried burrata is the ultimate indulgence for cheese lovers looking to elevate their appetizer game. This dish takes creamy, fresh burrata and gives it a crispy golden crust that’s simply irresistible. The contrast between the crunchy exterior and the soft, oozy center creates a flavor experience that’s both rich and satisfying.
Originating from Italy, burrata has become a favorite worldwide for its unique texture and mild, buttery taste. By frying it, we add a delightful twist that’s perfect for sharing at parties or enjoying as a special treat. Whether paired with fresh tomatoes, basil, or a drizzle of balsamic glaze, fried burrata is sure to impress and satisfy every time.
Ingredients
To create the perfect Fried Burrata, selecting fresh and quality ingredients is key. Below we break down everything you’ll need for the burrata itself, the complementary dipping sauce, and optional garnishes to elevate your dish.
For the Fried Burrata
- 2 balls of fresh burrata cheese (about 4 to 6 ounces each), chilled
- 1 cup all-purpose flour for coating
- 2 large eggs, beaten
- 1 cup panko breadcrumbs for extra crispy texture
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil (or any neutral oil with a high smoke point) for frying, approximately 2 cups
For the Dipping Sauce
- 1/2 cup high-quality marinara sauce or fresh tomato sauce
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar for a tangy depth
- 1 small garlic clove, minced
- Salt and pepper to taste
- Fresh basil leaves, finely chopped (about 1 tablespoon)
Optional Garnishes
- Fresh basil leaves or microgreens for a vibrant, fresh touch
- Balsamic glaze drizzled lightly to add sweetness and acidity
- Crushed red pepper flakes for a gentle heat kick
- Lemon zest for brightness
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Fried Burrata | Burrata, flour, eggs, panko, salt, pepper | Essential for crispiness and flavor |
| Dipping Sauce | Marinara, olive oil, balsamic vinegar, garlic, basil | Adds complementary tang and aroma |
| Optional Garnishes | Basil, balsamic glaze, red pepper flakes, lemon zest | Enhances presentation and flavor profile |
Tools and Equipment
To achieve the perfect Fried Burrata, having the right tools and equipment at hand is essential. This not only ensures precision but also helps us create that irresistible crunchy exterior while keeping the burrata soft and creamy inside.
Essential Tools
- Deep Fryer or Heavy-Bottomed Pot
We use a deep fryer or a sturdy heavy-bottomed pot to maintain steady oil temperature. This consistency is key to frying the burrata evenly without breaking the delicate cheese.
- Candy or Deep-Fry Thermometer
Monitoring the oil temperature is crucial. We rely on a candy or deep-fry thermometer to keep the oil heated between 350°F and 375°F (175°C to 190°C) for optimal frying.
- Slotted Spoon or Spider Strainer
Removing the burrata from hot oil safely requires a slotted spoon or a spider strainer. This tool allows excess oil to drain quickly, preserving the crispiness.
- Mixing Bowls
We need separate mixing bowls for the flour, whisked eggs, and panko breadcrumbs to set up an efficient dredging station for breading the burrata evenly.
- Paper Towels or Wire Rack
To drain fried burrata, we use paper towels or a wire rack. A wire rack is ideal to prevent sogginess by allowing air circulation around the fried pieces.
- Serving Plate or Platter
Presentation matters, so a large serving plate or platter helps us arrange the fried burrata alongside dipping sauces and garnishes attractively.
Optional but Helpful
| Tool | Purpose |
|---|---|
| Kitchen Scale | To measure ingredients and portion burrata evenly |
| Silicone Tongs | For gentle handling of the burrata during frying |
| Pastry Brush | To apply egg wash evenly |
| Cooling Rack | For cooling fried burrata without moisture buildup |
Summary Table: Tool and Use
| Tool | Use |
|---|---|
| Deep Fryer / Heavy-Bottomed Pot | Maintain consistent frying temperature |
| Candy/Digital Thermometer | Monitor oil temperature between 350°F-375°F |
| Slotted Spoon / Spider Strainer | Safely remove fried burrata, drain excess oil |
| Mixing Bowls | Prepare dredging stations for flour, egg, and panko |
| Paper Towels / Wire Rack | Drain and keep burrata crispy |
| Serving Plate / Platter | Present the finished dish |
Having these tools and equipment ready sets us up for success in preparing a truly memorable fried burrata appetizer.
Prep Work
Before we dive into frying, it’s essential to master the Prep Work for our fried burrata recipe. Proper preparation ensures a crispy crust and a creamy center every time.
Preparing the Burrata
- Start with fresh burrata cheese. Keep it refrigerated until just before use to maintain its delicate texture.
- Gently pat the burrata dry with a paper towel. Excess moisture will prevent the coating from sticking properly.
- Handle the burrata carefully to avoid breaking the outer shell prematurely.
- For evenly sized portions, consider portioning the burrata into individual balls or slices if using a larger piece.
- Place the prepared burrata in the freezer for 15-20 minutes. This firms it up and reduces melting during frying.
Preparing the Coating
We create a three-step dredging station to achieve a golden crispy texture:
| Step | Ingredients | Instructions |
|---|---|---|
| 1 | 1 cup all-purpose flour | Place in a shallow bowl for dredging |
| 2 | 2 large eggs, beaten | Whisk eggs in a separate bowl |
| 3 | 1 ½ cups panko breadcrumbs | Season with salt and pepper, place in another bowl |
- Set these three bowls side-by-side.
- First, dust each burrata ball in flour. Shake off excess.
- Next, dip into the egg wash, fully coating it.
- Finally, press into the panko breadcrumbs to form a thick and even crust.
- For extra crunch, double dip: repeat the egg wash and breadcrumb step.
Preparing the Sauce
Our complementary sauce enhances every bite of the fried burrata:
- In a small bowl, combine:
- ½ cup marinara sauce (use a high-quality or homemade variety)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar for tangy depth
- 1 small garlic clove, finely minced
- A few fresh basil leaves, chopped finely
- Stir gently and let the sauce sit for 10 minutes to meld flavors.
- This dipping sauce pairs perfectly with the richness and texture of the fried burrata.
Cooking Instructions
Let’s walk through the essential steps to create crispy, golden fried burrata with a creamy center that melts in your mouth. Precision and care during coating and frying make all the difference.
Coating the Burrata
- Prepare the Dredging Station: Set up three shallow bowls for the coating process:
- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs seasoned lightly with salt and pepper
- Bowl 3: Panko breadcrumbs mixed with a pinch of salt and optional Italian herbs for extra flavor
- Flour Dusting: Gently toss each burrata ball in the flour. Ensure it’s fully coated but shake off excess flour to avoid clumping.
- Egg Wash Dip: Submerge the floured burrata into the egg wash. This will help the breadcrumbs adhere firmly.
- Panko Crust Pressing: Roll the egg-coated burrata in the panko mixture. Press lightly to embed the breadcrumbs onto the surface.
- Double Coating for Extra Crunch: For a decadently crisp crust, repeat the egg wash and panko step once more, pressing the crumbs firmly again.
- Freeze Before Frying: Place the coated burrata on a parchment-lined tray and freeze for 15–20 minutes. This step solidifies the coating and keeps the cheese intact during frying.
| Coating Step | Key Notes | Purpose |
|---|---|---|
| Flour Dusting | Even layer, no clumps | Helps egg wash stick |
| Egg Wash Dip | Light seasoning included | Adhesive for breadcrumbs |
| Panko Crust Pressing | Mix with salt and herbs | Adds crunchy texture and flavor |
| Double Dredging | Optional but highly recommended | Extra crunch and sturdy crust |
| Freezing Before Frying | 15–20 minutes in freezer | Prevents cheese from melting too fast |
Frying the Burrata
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil to a steady 350°F (175°C). Use a candy or deep-fry thermometer to maintain precise temperature.
- Careful Handling: Using a slotted spoon or spider strainer, gently lower the frozen burrata balls into the hot oil. Avoid overcrowding the pot to keep the temperature stable and ensure even frying.
- Fry Until Golden: Fry the burrata for 1.5 to 2 minutes, turning occasionally for an even golden crust. It should turn a rich deep golden brown.
- Drain and Rest: Remove the burrata carefully and place on a wire rack or paper towels to drain excess oil. This maintains the crispiness of the shell.
- Serve Immediately: Fried burrata is best enjoyed hot while the outer crust remains crispy and the center stays delectably creamy.
| Frying Step | Details | Temperature/Time |
|---|---|---|
| Oil Type | Vegetable oil or neutral oil | |
| Oil Temperature | Steady 350°F (175°C) | |
| Frying Duration | 1.5 to 2 minutes per batch | |
| Handling | Use slotted spoon or spider strainer | Avoid overcrowding |
| Draining | Wire rack or paper towels | Maintain crispiness |
Pro Tip: Monitor oil temperature closely to avoid burning the coating while ensuring the burrata inside stays soft and melted. If the oil gets too hot, reduce the heat; if it cools too much, cheese may leak from the shell.
By carefully following these coating and frying steps we achieve that luxurious texture contrast central to the fried burrata recipe.
Serving Suggestions
Fried Burrata shines best when presented thoughtfully and paired with complementary flavors. Let’s explore how to plate this luxurious appetizer and what sides enhance its rich, creamy character.
Plating the Fried Burrata
To highlight the crispy golden crust and soft, creamy center of our fried burrata, presentation is key. Start by placing the fried balls or slices on a warm serving platter to maintain temperature. We recommend:
- Arranging the pieces spaced evenly to preserve their crunchiness.
- Drizzling balsamic glaze or a light olive oil dressing over and around the burrata for visual appeal and added flavor.
- Garnishing with fresh basil leaves, a sprinkle of red pepper flakes, and a touch of lemon zest to brighten the dish.
- Adding small piles of marinara dipping sauce or placing it in ramekins alongside for dipping.
This thoughtful plating not only enhances the dish’s aesthetic but also amplifies its flavor profile with each bite.
Recommended Side Dishes
Serving fried burrata with the right sides creates a balanced and memorable appetizer experience. Consider these pairing options:
| Side Dish | Flavor Profile | Why It Works with Fried Burrata |
|---|---|---|
| Heirloom Tomato Salad | Sweet, juicy, acidic | The acidity cuts through the richness and adds freshness |
| Arugula with Lemon Vinaigrette | Peppery, tangy | Adds a crisp texture and contrasts the creamy cheese |
| Grilled Bread or Crostini | Buttery, toasted | Offers a crunchy base to scoop the melted burrata |
| Prosciutto or Serrano Ham | Salty, savory | Enhances the luxurious feel with its umami and saltiness |
| Roasted Garlic or Herb Butter | Rich, aromatic | Complementary flavors that boost the overall indulgence |
Pairing our fried burrata with fresh and vibrant sides ensures every bite feels indulgent but well-rounded. These accompaniments highlight the cheese’s texture and flavor while adding complementary contrasts in taste and mouthfeel.
Tips and Tricks
Mastering fried burrata is all about attention to detail. Here are our essential tips and tricks to keep your burrata crispy on the outside and lusciously creamy inside while avoiding common pitfalls.
How to Keep Burrata Creamy
The key to achieving that perfect creamy center under a crunchy crust lies in temperature control and timing:
- Freeze burrata briefly: Freeze the burrata for 15-20 minutes before breading. This helps it firm up and reduces melting during frying.
- Maintain oil temperature: Keep your oil at a steady 350°F (175°C) to crisp the crust quickly without overheating the cheese.
- Fry in small batches: Overcrowding the pan lowers oil temperature, causing the crust to absorb more oil and the cheese to melt excessively.
- Double-coat for protection: Apply a double dip in egg wash and panko breadcrumbs to form a thicker barrier, sealing the burrata inside.
- Drain properly: Use a wire rack instead of paper towels if possible. This prevents sogginess by letting excess oil drip away without trapping moisture.
“Controlling temperature and timing is the secret to that melt-in-your-mouth burrata experience with a satisfyingly crispy crust.”
Troubleshooting Common Issues
| Issue | Cause | Solution |
|---|---|---|
| Cheese leaking out | Burrata too soft or oil too hot | Freeze burrata longer, keep oil at 350°F, double coat |
| Greasy texture | Oil temperature too low or overcrowding | Maintain steady temp, fry in smaller batches |
| Not crispy enough | Insufficient breading or oil too hot causing quick burn | Double dredge, monitor oil temp closely |
| Breading falls off | Wet burrata surface or insufficient dredging steps | Pat burrata dry, follow flour-egg-panko station exactly |
| Overcooked outer crust | Frying too long or oil too hot | Fry for 2-3 minutes max, keep oil temp consistent |
Pro tip: Use a candy or deep-fry thermometer to continuously monitor oil temperature—this simple step can salvage potentially ruined batches.
By following these tips and troubleshooting guidelines, we ensure every bite delivers that exquisite blend of crispy texture and creamy indulgence unique to fried burrata.
Conclusion
Fried burrata brings a delightful twist to a classic Italian favorite, combining creamy richness with a satisfyingly crunchy exterior. With the right ingredients, tools, and techniques, we can easily recreate this impressive appetizer at home.
Whether served at a casual gathering or a special dinner, it offers a versatile and indulgent experience that’s sure to impress. By paying attention to details like temperature control and coating, we ensure every bite is perfectly crispy and gooey.
This recipe invites us to elevate our appetizer game and enjoy a truly memorable dish that celebrates the beauty of simple, quality ingredients.
Frequently Asked Questions
What is fried burrata?
Fried burrata is a crispy, golden-breadcrumb-coated version of fresh Italian burrata cheese. It features a crunchy exterior and a soft, creamy interior, making it a rich and indulgent appetizer.
What ingredients do I need to make fried burrata?
You’ll need fresh burrata cheese, flour, eggs, panko breadcrumbs, and vegetable oil for frying. Optional ingredients include marinara sauce, balsamic vinegar, garlic, fresh basil, and various garnishes like lemon zest and red pepper flakes.
How do I prevent burrata from melting while frying?
Freeze the burrata for 15-20 minutes before breading and frying. This firms it up, helping maintain the creamy center without losing shape during cooking.
What oil temperature is best for frying burrata?
Maintain the oil at 350°F (175°C). This temperature crisps the coating quickly while keeping the inside soft and creamy without overcooking.
How long should I fry the burrata?
Fry the burrata for about 1-2 minutes per batch, until the exterior turns golden brown and crispy. Fry in small batches to keep the oil temperature steady.
What tools are necessary for frying burrata?
Essential tools include a deep fryer or heavy-bottomed pot, a thermometer, slotted spoon or spider strainer, mixing bowls for dredging, and paper towels or wire rack for draining.
How do I coat burrata for frying?
Use a three-step dredging process: dust in flour, dip in beaten eggs, then coat in seasoned panko breadcrumbs. Double dipping in egg wash and breadcrumbs adds extra crunch.
What are good serving ideas for fried burrata?
Serve it with fresh tomatoes, basil, balsamic glaze, or a side of arugula salad, grilled bread, prosciutto, or roasted garlic butter for balanced flavors.
How can I fix greasy fried burrata?
Ensure the oil stays at the right temperature (350°F), avoid overcrowding the pan, and drain cooked burrata on paper towels or a wire rack to remove excess oil.
Can I prepare fried burrata in advance?
Prep by freezing and breading burrata ahead of time, but fry just before serving for the best crispy texture and creamy inside.