We’ve always been huge fans of burrata, that creamy Italian cheese that’s a staple in Mediterranean cuisine. Frying it adds a irresistible crispy shell that contrasts perfectly with its gooey interior, making it a showstopper for any gathering.
In our kitchen, we’ve simplified this fried burrata recipe so you can whip it up effortlessly at home. It’s not just delicious—it’s a fun way to elevate your appetizers and wow your guests with minimal effort.
Ingredients
Now that we’re diving into our fried burrata recipe, let’s gather the key ingredients we need to achieve that irresistible crispy exterior and gooey interior.
- Burrata cheese: 4 balls (about 4-5 ounces each), drained and patted dry to ensure a perfect fry without excess moisture.
- All-purpose flour: 1 cup, sifted for a smooth dredging base that helps the coating adhere.
- Eggs: 2 large, lightly beaten in a shallow bowl to create an even egg wash for binding.
- Breadcrumbs: 1 cup of panko-style for added crunch, mixed with 1 teaspoon of salt and ½ teaspoon of black pepper for enhanced flavor.
- Vegetable oil: 2 cups for frying, heated to 350°F in a deep skillet to achieve a golden-brown finish.
- Fresh basil leaves: ½ cup, torn for a simple garnish that adds a burst of herbal freshness to the final dish.
Equipment Needed
To prepare our fried burrata recipe successfully, we need a few essential tools that make the process efficient and safe. Building on our list of ingredients, these items help us achieve that perfect crispy exterior without any hassle.
Here’s the equipment we recommend:
- Frying pan or skillet: A heavy-bottomed one, at least 10 inches in diameter, for even heat distribution and safe frying of the burrata.
- Mixing bowls: Two medium-sized ones—one for the flour and another for the egg mixture—to create an organized breading station.
- Whisk or fork: A simple whisk for beating the eggs or a fork for quick mixing, ensuring a smooth coating.
- Tongs or slotted spoon: Heat-resistant tongs for flipping the burrata in hot oil or a slotted spoon for easy draining, preventing oil splatters.
- Paper towel-lined plate: A standard plate covered with paper towels to drain excess oil from the fried burrata, keeping it crisp.
- Thermometer: An instant-read one to monitor oil temperature accurately, ideally around 350°F for optimal frying results.
With this equipment in hand, we’re set to move seamlessly into the preparation steps.
Instructions
Now that we have gathered our fresh burrata and set up our equipment, we guide you through the simple yet rewarding steps to fry it to perfection, achieving a crispy exterior that contrasts beautifully with its creamy interior.
Prep the Burrata
First, we pat dry each burrata ball with a paper towel to remove excess moisture, ensuring the breading adheres perfectly and fries up golden. In three separate mixing bowls, we prepare our breading station: in the first, place 1 cup of all-purpose flour seasoned with ½ teaspoon salt and ¼ teaspoon black pepper; in the second, beat 2 large eggs until smooth; and in the third, mix 1 cup of panko breadcrumbs with 1 tablespoon of Italian seasoning for extra flavor.
Next, we take one burrata ball at a time and coat it thoroughly: dredge it in the flour mixture, shaking off any excess; dip it into the beaten eggs, allowing any runoff to drip back into the bowl; and finally, press it firmly into the breadcrumb mixture to create an even, crunchy layer. We repeat this process for each burrata ball—typically 4 to 6 pieces based on your serving size—then place them on a plate and refrigerate for 10 minutes to set the coating, preventing it from slipping off during frying.
Fry the Burrata
We heat 2 cups of vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F on our instant-read thermometer, ensuring the oil is hot enough for a quick fry that keeps the interior creamy. Carefully lower 2 burrata balls at a time into the oil using heat-resistant tongs, frying for 2-3 minutes per side until they turn a vibrant golden brown and develop a satisfying crunch that contrasts with the soft, oozing center.
Once fried, we remove the burrata with the tongs and transfer it to a paper towel-lined plate to drain any excess oil, repeating the process for the remaining balls. This step locks in that irresistible texture—crispy on the outside, melty within—while keeping the dish light and not greasy.
Assemble and Serve
We arrange the freshly fried burrata on a serving platter, placing each piece atop a bed of fresh greens for a pop of color and contrast. Sprinkle with torn fresh basil leaves and a drizzle of balsamic glaze if desired, enhancing the creamy, savory flavors with a hint of brightness.
Serve immediately to capture the dish’s full appeal: the crisp, golden shell yielding to a warm, gooey interior that delights the palate with every bite.
Conclusion
We’ve had a blast guiding you through this fried burrata adventure. It’s a game-changer that turns everyday ingredients into something truly special.
By now you’re set to create your own crispy delights and enjoy that gooey magic. Let’s keep the culinary fun going—share your twists with us!
Frequently Asked Questions
What is fried burrata?
Fried burrata is a delicious twist on the classic Italian cheese, where creamy burrata is breaded and fried for a crispy exterior that contrasts with its gooey interior. It’s a simple yet impressive appetizer that elevates the cheese’s natural flavors, perfect for impressing guests at gatherings.
What ingredients do I need for fried burrata?
You’ll need burrata cheese, all-purpose flour, eggs, panko breadcrumbs, vegetable oil for frying, and fresh basil for garnish. These basic ingredients create a crispy shell around the soft cheese, making it easy to prepare at home with items you likely have on hand.
What equipment is required to make fried burrata?
Essential tools include a heavy-bottomed frying pan for even heating, mixing bowls for breading, a whisk or fork for eggs, heat-resistant tongs for handling, a paper towel-lined plate for draining oil, and an instant-read thermometer to monitor oil temperature for perfect results.
How do I prepare fried burrata?
Start by drying the burrata, then set up a breading station with flour, beaten eggs, and panko. Coat each ball, refrigerate to set, heat oil to the right temperature, fry until golden brown, drain excess oil, and garnish with basil. It’s quick and yields a crispy, gooey delight.
How long does it take to make fried burrata?
Prep time is about 15-20 minutes, including breading, and frying takes 2-4 minutes per batch. Total time is around 30-40 minutes, making it a fast appetizer option that’s ready to serve immediately for the best texture and flavor.
Can I substitute ingredients in the fried burrata recipe?
Yes, you can swap all-purpose flour for gluten-free alternatives, eggs for a flaxseed mixture if needed, or panko for regular breadcrumbs. Vegetable oil can be replaced with canola oil, but stick to fresh basil for garnish to maintain the authentic taste.
How should I serve fried burrata?
Serve it hot on a platter with fresh greens, basil, and a drizzle of balsamic glaze for added flavor. It’s best enjoyed immediately to savor the crispy exterior and warm, creamy interior, paired with crusty bread or as a standalone appetizer for 4-6 people.