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Fried Crispy Burrata with Vodka Sauce Recipe

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3.9 from 7 reviews

Fried Crispy Burrata is a decadent appetizer featuring creamy burrata cheese coated in a seasoned flour, egg, and panko breadcrumb mixture, then fried until golden and crispy. It's served atop a rich and flavorful vodka sauce made from tomato paste, heavy cream, garlic, and parmesan, garnished with fresh basil and extra parmesan. This dish combines creamy, crispy, and savory elements for a truly indulgent treat perfect for sharing.

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, plus 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 and add finely minced garlic. Cook for about 1 minute until fragrant. Stir in the tomato paste and cook for another 2–3 minutes until it darkens slightly. Slowly whisk in the heavy cream to create a smooth mixture. Add the red pepper flakes, dried basil, and season with salt and pepper to taste. Stir in the parmesan cheese and unsalted butter, allowing them to melt into the sauce. Taste and adjust seasoning if necessary. Set aside the warm vodka sauce.
  2. Prepare Breading: In a shallow bowl, combine the all-purpose flour with salt and black pepper. In a second bowl, whisk 2 to 3 large eggs until smooth. In a third bowl, mix together the Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper.
  3. Bread the Burrata: Pat the burrata rounds dry with paper towels to remove excess moisture. Dredge each round first in the flour mixture, then dip into the whisked eggs, and finally coat with the panko breadcrumb mixture, pressing gently to ensure even coverage. For extra crispiness, repeat the egg and panko coating steps once more to create a double breading layer.
  4. Fry and 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 2 to 3 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on a paper towel-lined plate. To serve, spoon the warm vodka sauce onto a serving plate, place the fried burrata on top, and garnish with fresh basil leaves and extra grated parmesan. Serve immediately with crusty bread for dipping and enjoy!

Notes

  • Ensure burrata rounds are patted dry before breading to help the coating adhere properly and prevent sogginess.
  • Double breading creates an extra crispy crust that holds well during frying.
  • Maintain oil temperature at 350°F for even frying and to avoid absorption of excess oil.
  • Serve immediately after frying for the best texture and flavor.
  • Use fresh basil and extra parmesan for a bright and savory garnish that complements the dish.

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