There’s something magical about biting into fried burrata. The crispy, golden crust gives way to a molten, creamy center that pairs perfectly with a rich, spicy vodka-style sauce. This indulgent dish is perfect for impressing guests or simply treating yourself. Serve it with some crusty bread for dipping, and trust me, you’ll be hooked from the first bite!
Full Recipe:
Ingredients:
For the Vodka-Style Sauce:
-
2 tablespoons olive oil
-
3 cloves garlic, minced
-
1 tablespoon tomato paste
-
1 cup heavy cream
-
1 teaspoon red pepper flakes
-
1 teaspoon dried basil
-
Salt and pepper, to taste
-
¼ cup freshly grated Parmesan
-
1 tablespoon butter
For the Fried Burrata:
-
2 burrata balls (about 8 ounces each)
-
1 cup flour
-
2 large eggs, whisked
-
1 cup Panko breadcrumbs
-
½ cup freshly grated Parmesan
-
1 teaspoon Italian seasoning
-
Salt and pepper, to taste
-
Neutral oil (vegetable or canola) for frying
-
Fresh basil, for garnish
-
Crusty bread or toasted baguette slices, for serving
Directions:
-
Prepare the Vodka-Style Sauce:
In a pan, heat olive oil over medium heat and sauté the garlic until fragrant (about 1 minute). Add tomato paste and cook for 2-3 minutes, allowing it to darken and caramelize. Gradually add heavy cream, stirring until the sauce becomes smooth. Stir in red pepper flakes, dried basil, salt, pepper, and Parmesan. Let the sauce simmer for 3-5 minutes, and finish with butter to add richness. Adjust consistency with water or more cream if necessary. Keep warm. -
Bread the Burrata:
Pat the burrata dry with paper towels to remove excess moisture. Set up a breading station with three shallow bowls: one for flour seasoned with salt and pepper, another for whisked eggs, and a third for a mixture of Panko, Parmesan, Italian seasoning, salt, and pepper. Gently dip each burrata ball into the flour, then the egg, and finally the Panko mixture. For extra crunch, double-dip by repeating the egg and Panko steps. -
Fry the Burrata:
Heat oil in a deep pan to about 350°F. Fry the breaded burrata balls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes). Remove and drain on paper towels. Sprinkle with extra Parmesan while hot. -
Serve:
Spoon the warm vodka-style sauce onto a serving plate. Carefully place the fried burrata on top and garnish with fresh basil. Serve immediately with crusty bread or toasted baguette slices for dipping.
Estimated Nutritional Value (per serving):
Since the exact nutritional information is not directly provided, here’s an estimated breakdown based on the ingredients used for Fried Burrata with Spicy Vodka-Style Sauce. This estimate is for one serving, assuming the recipe serves 2.
Calories: 500–600 kcal
Protein: 18–22g
Fat: 40–45g
-
Saturated Fat: 18–22g
Carbohydrates: 20–25g -
Fiber: 2–3g
-
Sugars: 3–5g
Cholesterol: 85–100mg
Sodium: 550–700mg
Potassium: 400–500mg
Vitamin A: 500–600 IU
Vitamin C: 3–5mg
Calcium: 200–250mg
Iron: 1–2mg
This breakdown is an estimate and can vary based on the exact portions, brands, and cooking methods you use. The high fat content is primarily from the cheese, cream, and frying oil.
The Magic of Fried Burrata
Fried burrata is a dish that feels both comforting and refined. Burrata cheese, with its outer mozzarella shell and creamy, soft interior, is already a delicacy in its own right. When fried, it transforms into a crispy, golden ball that reveals a gooey, luscious center once cut or bitten into. The outside gets a crunchy, breadcrumb coating that adds texture, while the inside remains perfectly creamy, almost like a rich cheese fondue.
The key to making this dish successful lies in achieving the perfect balance of textures. The outer layer needs to be crisp and golden, providing a satisfying crunch, while the inside must remain soft and creamy. The breading, made with Panko breadcrumbs and Parmesan, ensures the right crispness, and the Italian seasoning adds an extra layer of flavor to complement the cheese.
Fried burrata works exceptionally well with a variety of sauces, but the vodka-style sauce in this recipe is the perfect pairing. The creaminess of the burrata blends seamlessly with the rich and spicy sauce, making for a harmonious bite every time.
Vodka-Style Sauce: A Flavorful Kick
The vodka-style sauce that accompanies the fried burrata is the heart of this dish. The sauce itself is rich and creamy, yet with just enough spice to make each bite exciting. It starts with a simple olive oil base, where garlic is sautéed until fragrant, adding an aromatic foundation to the sauce. The tomato paste is then introduced, creating a depth of flavor with a touch of sweetness and tang.
Heavy cream brings the sauce its luxurious texture, transforming it into a smooth, velvety base that complements the burrata’s creamy interior. Red pepper flakes add the spice, while dried basil gives the sauce an herby, savory undertone. The Parmesan cheese stirred into the sauce adds a salty, umami richness, rounding out the flavor profile beautifully. Finally, a pat of butter is added for richness and a touch of gloss, creating a sauce that is indulgent without being overpowering.
This sauce is the perfect match for the crispy burrata, providing a spicy kick that contrasts perfectly with the creamy cheese. The heat from the sauce is just enough to make the dish exciting but not overwhelming, allowing the burrata to shine while still being the star of the show.
The Breaded Burrata: Techniques for the Perfect Crunch
The process of breading the burrata is key to achieving the desired crispy texture. Start by patting the burrata dry to remove any excess moisture. This ensures that the breading sticks to the cheese and that it crisps up properly when fried. Once the burrata is dry, it is dipped in a simple three-step breading station: flour, whisked eggs, and a mixture of Panko breadcrumbs, Parmesan, and Italian seasoning.
The flour helps to create a dry surface for the egg to adhere to, and the Panko breadcrumbs provide the perfect crunch when fried. The Parmesan cheese in the breadcrumb mixture adds flavor and enhances the golden color of the crust. For an extra layer of crunch, double-dipping the burrata in egg and breadcrumbs ensures a thicker, crispier crust that holds up to the frying process.
Frying the burrata balls at the right temperature is crucial. If the oil is too hot, the exterior may burn before the inside has a chance to warm up. If the oil is too cool, the breading won’t crisp properly. The ideal frying temperature is around 350°F, which ensures that the burrata gets golden and crispy while the inside remains soft and creamy.
The Right Oil for Frying
When frying the burrata, it’s important to use a neutral oil such as vegetable or canola oil. These oils have a high smoke point, meaning they can handle the heat required for frying without breaking down or imparting any unwanted flavors. Using too strong an oil, like olive oil, can alter the flavor of the dish and cause the cheese to fry unevenly.
The oil should be deep enough to allow the burrata balls to float and fry evenly. It’s also important to avoid overcrowding the pan, as doing so can cause the temperature of the oil to drop, resulting in soggy breading. Fry the burrata in batches to maintain the oil’s temperature and achieve a perfectly crispy coating.
Serving Fried Burrata with Vodka-Style Sauce
Once the fried burrata is cooked to golden perfection, it is placed on a plate with a spoonful of the warm vodka-style sauce. The creamy, spicy sauce forms a perfect base for the burrata, complementing the richness of the cheese. Fresh basil is sprinkled over the top for a burst of color and a touch of freshness that balances the richness of the dish.
To make the dish even more satisfying, serve it with crusty bread or toasted baguette slices. The bread is perfect for dipping into the sauce, allowing you to savor every last bit of the indulgent flavors. The combination of crispy burrata, rich sauce, and crusty bread creates a dish that’s hard to resist.
Why This Dish Is Perfect for Any Occasion
Fried burrata with spicy vodka-style sauce is the perfect dish for any occasion, whether it’s a special dinner with guests or a simple indulgence for yourself. The dish is sophisticated enough to impress, but it’s also incredibly satisfying and comforting. The contrasting textures of the crispy burrata and creamy sauce make each bite a treat, while the spice and richness of the vodka-style sauce add complexity and excitement.
This dish works particularly well for entertaining, as it’s both visually stunning and delicious. It’s a great option for a starter or appetizer, but it’s hearty enough to be served as a main course. Pair it with a glass of white wine or a light cocktail, and you’ve got the perfect meal for a gathering.
Health Considerations and Nutritional Information
While fried burrata with vodka-style sauce is undeniably indulgent, it can be enjoyed in moderation as part of a balanced diet. The dish provides a good amount of protein from the burrata and cheese, but it’s also high in fat and calories, primarily due to the cheese, cream, and frying oil. The red pepper flakes in the sauce give it a spicy kick, while the fresh basil adds a burst of color and flavor.
If you’re looking to make the dish a bit lighter, you could consider using a lighter cream or reducing the amount of butter in the sauce. Additionally, you could opt for a smaller portion size, serving it as a starter rather than a main course.
Conclusion
Fried burrata with spicy vodka-style sauce is a dish that balances luxury with comfort. The crispy, golden exterior of the burrata, combined with the molten, creamy interior, creates an irresistible texture contrast. The rich, spicy vodka sauce enhances the dish with its bold flavors, while the fresh basil adds a hint of freshness. This dish is perfect for impressing guests, celebrating a special occasion, or simply treating yourself to a decadent meal. With its incredible flavors and textures, it’s sure to become a go-to favorite in your culinary repertoire.
