Description
Crispy golden fried burrata meets a luxurious spicy vodka-style sauce in this Italian-inspired culinary delight. Creamy cheese melts inside a perfectly crunchy exterior, creating a mouthwatering experience you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 2 fresh burrata balls
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
Cheese and Seasonings:
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Instructions
- Craft the vodka-style sauce by heating olive oil in a skillet over medium temperature. Sauté minced garlic until aromatic, approximately 60 seconds. Incorporate tomato paste and cook until color deepens, stirring consistently.
- Introduce red pepper flakes and dried basil into the developing sauce. Gently pour heavy cream, blending until achieving a smooth consistency. Integrate Parmesan cheese, allowing gradual melting. Finish with butter for enhanced richness and season with salt and pepper. Maintain sauce at low warmth.
- Prepare burrata by gently patting exterior with paper towel to remove excess moisture. Establish three separate breading containers: one with flour, another with whisked eggs, and the third combining Panko, Parmesan, Italian seasoning, salt, and pepper.
- Meticulously coat each burrata sphere first in flour, then submerge completely in egg mixture, followed by thorough breadcrumb coverage. Repeat egg and breadcrumb process for enhanced crispiness.
- Heat vegetable oil in deep pan until reaching precisely 350°F. Cautiously submerge breaded burrata, frying approximately 2 minutes per side until achieving golden-brown exterior.
- Transfer fried burrata onto paper towel for excess oil absorption. Spread warm vodka-style sauce across serving plate, strategically positioning crispy burrata on top.
- Embellish with fresh basil leaves and accompany with crusty bread for an elegant presentation. Serve immediately while maintaining optimal temperature and texture.
Notes
- Choose high-moisture burrata for the best creamy interior when frying.
- Ensure oil temperature stays consistent at 350°F to prevent greasy or burnt coating.
- Pat burrata completely dry before breading to help coating adhere properly and prevent oil splattering.
- Double-dip breading creates an extra crispy golden exterior that locks in the cheese’s creamy texture.
- Use fresh Panko breadcrumbs for maximum crunchiness and lighter breading compared to traditional breadcrumbs.
- For a gluten-free version, substitute regular flour with almond flour and use gluten-free breadcrumbs.
- Drain fried burrata on a wire rack instead of paper towels to maintain crispy coating’s crunchiness.
- Make sauce ahead of time and reheat gently to save preparation time during serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 160mg