If you’re a fan of burrata, you already know how incredible its creamy, melty center can be. Now, imagine it FRIED! That luscious cheese encased in a crispy, golden shell—pure heaven!
I have a bit of an obsession for burrata cheese. You can tell from my multiple burrata recipe I have here like my Stuffed French Bread with Burrata, Burrata & Peppers, and my Phyllo Cups w/ Burrata appetizers.
I feel like burrata is the king of mozzarella cheese. It's creamy and rich and just amazing on its own. So imagine pairing it with a crispy flavorful crust. It exceeded my expectations.
Watch Aleka Make This!
Jump to:
Ingredients:
- Fresh burrata cheese balls
- Flour for coating
- 2 eggs, beaten
- Seasoned breadcrumbs
- Oil for frying (vegetable or canola oil works well)
- Basil for garnish
I recommend getting a spider or slotted long metal spoon for pulling your burrata ball out of the hot oil. Also grab yourself a thermometer with a clip to ensure your oil isn't too cold or too hot.
Instructions:
1. Prepare Your Ingredients:
Start by setting up your coating station. Place the flour in one bowl, the beaten eggs in another, and the seasoned breadcrumbs in a third. Seasoning your breadcrumbs is crucial—this is where you can really infuse flavor into your fried burrata. Add salt, pepper, garlic powder (my fav!) and a touch of Italian seasoning for a delicious kick.
2. Coat the Burrata:
Gently roll the burrata in the flour, ensuring it’s completely covered. This step helps the egg adhere to the cheese. Next, dip the burrata into the beaten eggs, allowing any excess to drip off. Finally, coat the cheese in the seasoned breadcrumbs, pressing lightly to get an even coating.
3. The Importance of Frying Temperature:
Heat your oil to around 325°F. This temperature is essential—it’s low enough to ensure the exterior doesn’t burn too quickly, while allowing the inside to get perfectly melty. Too high a temperature and you’ll end up with a burnt exterior and a cold center; too low, and the burrata might absorb too much oil without getting crispy.
4. Fry to Perfection:
Carefully lower the coated burrata into the hot oil. Fry for about 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. Be gentle during this process; you don’t want to break the burrata before it’s ready, as the cheese will seep out and create a mess.
5. Drain and Serve:
Once fried, remove the burrata with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil. Serve immediately for the best experience—cutting into that crispy exterior to reveal the melty, creamy center is an unforgettable moment.
📨Join My Newsletter!
Want to save this post?
We'll email this post to you, so you can come back to it later!
How To Serve Fried Burrata
Here are a few serving suggestions to make the most of your fried burrata:
1. On a Bed of Arugula:
- Serve the fried burrata on a bed of fresh arugula. The peppery greens go very well with the richness of the cheese.
- Drizzle with a little olive oil and a squeeze of lemon juice.
2. With Marinara Sauce:
- Serve with a side of warm marinara sauce for dipping.
- Garnish with fresh basil and a sprinkle of Parmesan for an extra Italian touch.
3. An An Appetizer Platter:
- Create an appetizer platter by serving the fried burrata alongside cured meats like prosciutto, a selection of olives, and roasted vegetables.
- Add some crusty bread or crostini to scoop up the melted cheese and toppings. (My favorite way to enjoy it!)
4. With Balsamic Glaze:
- Drizzle the fried burrata with a balsamic reduction. The sweetness and acidity of the balsamic enhance the creamy cheese.
- Top with fresh cherry tomatoes or roasted red peppers for added flavor and color.
5. With Fresh Fruit:
- Serve the fried burrata with fresh figs, strawberries, or pear slices. The sweetness of the fruit goes well with burrata.
- Finish with a drizzle of honey or a sprinkle of nuts like toasted walnuts or pine nuts.
7. As a Pizza Topping:
- Use the fried burrata as a fancy pizza topping. After frying, place it on top of a freshly baked pizza with a thin crust.
- Garnish with arugula or fresh basil!
Did you make this? Leave a comment below!
More Burrata Recipes
📖 Recipe
Fried Burrata Cheese
Equipment
Ingredients
- 2 burrata balls
- ½ cup seasoned breadcrumbs
- ¼ teaspoon garlic powder
- ¼ cup flour
- 1 large egg
- oil for frying
- basil for garnish
Instructions
- Add your flour, breadcrumbs and egg to three separate bowls.
- Add garlic powder to your breadcrumbs and mix.
- Carefully dredge your burrata balls in the flour, followed by the egg and breadcrumbs. Do this gently. I found it easiest to hold the burrata in your hand while adding the breadcrumbs with the other.
- Make sure the ball is nicely coated with the breadcrumbs. If it isn't sticking, dip in egg again.
- Add oil to a saucepan so it is at least as deep as your burrata ball (3-4 inches). Use a thermometer to make sure your oil is not too hot. Once it reaches 325℉, it's ready.
- Carefully lower your burrata into the oil and let it sit for 2-3 minutes. After a minute, use your slotted spoon to check the color. If it's getting too brown, you want to wait for your oil to drop in temperature before adding it back in.
- After 3 minutes, your burrata should be warmed through and golden on the exterior.
- Drain on a paper towel. Serve with crusty bread, a drizzle of olive oil, freshly cracked pepper, and fresh basil.
Comments
No Comments