Description
Crispy Fried Burrata is a decadent appetizer that combines the creamy goodness of burrata cheese with a crunchy, golden coating.
Ingredients
Units
Scale
- 2 balls burrata (8 ounces)
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 eggs, beaten
- Splash of milk or water
- 1 cup Panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Vegetable or canola oil, for deep frying
- Fresh torn basil, for garnish
Instructions
- Allow the burrata to sit on paper towels to soak up any excess liquid.
- While the burrata sets, prepare your dredging station. In one bowl, combine the flour and salt. In a second bowl, whisk the beaten eggs with a splash of milk or water. In a third bowl, mix the Panko breadcrumbs with the freshly grated Parmesan cheese.
- Pat the burrata dry to ensure the breading adheres properly.
- Very gently dredge each ball of burrata in the flour, then coat in the beaten egg mixture, and finally fully coat in the Panko mixture. You may need to dip the burrata back into the egg and breadcrumbs to ensure an even coating.
- Place the coated burrata in the fridge or freezer for 5 to 10 minutes to help the breading set.
- While the burrata is setting, heat the oil in a deep frying pan or pot. Be sure the oil is at the right temperature—too hot, and the exterior will burn before the cheese melts inside.
- Gently lower the burrata into the hot oil and fry for 4 to 5 minutes, turning occasionally, until golden brown on all sides.
- Remove the fried burrata with a slotted spoon and immediately salt to taste.
- Spread warmed marinara sauce on a serving dish or in a bowl.
- Place the crispy fried burrata on top of the sauce, garnish with freshly grated Parmesan cheese, and top with fresh torn basil.
- Serve immediately and ENJOY!
Notes
- Be very careful of the brand of burrata you purchase. Some have the tendency to rip or tear easily, which will not work well in this recipe. I used Bel Gioioso, as Galbani burrata tore as I took it out of the container.
- Handle the burrata very carefully, at all times!
- Allow the burrata to set on paper towels to drain any excess liquid.
- You may have to dip the burrata back into the egg mixture, then back into the panko mixture to fully-coat.
- Chill the coated burrata for a few minutes in the fridge or freezer to help the coating set.
- Oil should not be too hot, or the coating will brown before the cheese has a chance to melt.
- Serve immediately with homemade or your favorite jarred marinara sauce, or a drizzle of balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: American, Italian