APPETIZERS

Crispy Fried Burrata: 1 Amazing Appetizer

by Fatima Garcia

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28 de July de 2025

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Crispy fried burrata has become my go-to for impressing guests, and for good reason! There’s something magical about that first bite: the satisfying crunch of golden panko, followed by the incredible reveal of a molten, creamy burrata center. I remember the first time I made it, the aroma of garlic and warm cheese filling my kitchen, and my friends practically inhaled them. It’s truly a showstopper among burrata cheese appetizer ideas, offering a delightful texture contrast that’s just divine. Get ready for a taste sensation that’s both elegant and incredibly satisfying – let’s get cooking!

Why You’ll Love This Crispy Fried Burrata

This appetizer is a guaranteed crowd-pleaser, and I know you’ll adore it!

Incredible Taste: The perfect balance of creamy, melty burrata and a crunchy, seasoned exterior is simply divine.
Quick Prep Time: You can whip up these impressive fried burrata cheese balls in under 30 minutes, making them perfect for last-minute entertaining.
Gourmet Feel, Budget-Friendly: It feels incredibly fancy, but it’s surprisingly affordable to make at home.
Family-Friendly Appeal: Even picky eaters will love the satisfying crunch and gooey center.
Versatile Appetizer: It’s a fantastic addition to any party spread or a delightful light meal.
Easy to Master: With a few simple steps, you can create an easy crispy fried burrata that looks and tastes like it came from a high-end restaurant.
Impressive Presentation: The golden-brown exterior and molten interior make for a stunning visual that guests will rave about.

Ingredients for Crispy Fried Burrata

Here’s what you’ll need to create this amazing appetizer:

60 ml extra virgin olive oil – the base for our rich sauce
1 tablespoon fresh garlic, finely minced – for that essential aromatic kick
170 g tomato paste – adds depth and color to the sauce
320 ml heavy cream – makes the sauce luxuriously creamy
1 teaspoon red pepper flakes, to taste – for a gentle warmth
2 teaspoons dried basil – classic Italian flavor
Salt and freshly ground black pepper, to taste – to enhance all the flavors
50 g freshly grated Parmesan cheese, plus more to taste – for savory depth in the sauce
30 g unsalted butter – adds richness and gloss to the sauce
45 g all-purpose flour – the base for our binding agent
Salt, to taste and Freshly ground black pepper, to taste – seasoning the flour dredge
2-3 large eggs, whisked until smooth – the binder for our coating
100 g Panko breadcrumbs – essential for that perfect crunch in our breaded burrata recipe
25 g grated Parmesan cheese – mixed with the Panko for added flavor
1/2 tablespoon Italian seasoning – for a fragrant coating
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper – seasoning the breadcrumbs
2 burrata rounds (approximately 125 g each) – the star of the show! Make sure they are well-chilled.
Vegetable oil, for deep frying – enough to generously cover the burrata
Fresh basil leaves, for garnish – for a pop of color and fresh flavor
Grated Parmesan cheese, for garnish – a final dusting of cheesy goodness
Crusty bread, for serving – perfect for soaking up every last bit of sauce

How to Make Crispy Fried Burrata

Making these amazing fried burrata balls is easier than you think! Follow these steps for a truly incredible appetizer.

Step 1: First, let’s get that delicious sauce going. Heat 60 ml extra virgin olive oil in a saucepan over medium heat. Add 1 tablespoon fresh garlic, finely minced, and cook until it’s wonderfully fragrant, about 1 minute. Then, stir in the 170 g tomato paste and let it cook for 2-3 minutes until it darkens slightly. This step really deepens the flavor.
Step 2: Slowly whisk in the 320 ml heavy cream until everything is nice and smooth. Stir in the 1 teaspoon red pepper flakes, 2 teaspoons dried basil, salt, and pepper to taste. Finally, mix in the 50 g freshly grated Parmesan cheese and 30 g unsalted butter until they’re melted and fully incorporated. Taste and adjust the seasoning if needed. Keep this warm while you prepare the burrata.
Step 3: Now, let’s set up your dredging stations. In one shallow bowl, combine the 45 g all-purpose flour with a pinch of salt and pepper. In a second bowl, whisk your 2-3 large eggs until they’re smooth. In a third bowl, mix the 100 g Panko breadcrumbs with 25 g grated Parmesan cheese, 1/2 tablespoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. This mix is key for achieving that perfect coating for our breaded burrata recipe.
Step 4: Pat your 2 burrata rounds very dry with paper towels. This is crucial for helping the coating stick. Gently dredge each burrata in the flour mixture, ensuring it’s lightly coated. Then, dip it into the whisked eggs, letting any excess drip off. Finally, coat it thoroughly in the Panko mixture, pressing lightly to make sure the crumbs adhere. For an extra-crispy exterior, you can repeat the egg and Panko steps for a double coating – I find this really elevates the texture.

Step 5: Heat enough vegetable oil in a deep skillet or pot to at least 2 inches deep, bringing the temperature up to 175°C (350°F). Carefully lower the breaded burrata into the hot oil. Fry for about 2-3 minutes, or until it’s a beautiful golden brown fried burrata. You want to move quickly to avoid the cheese melting out too soon. Removing them promptly is key to how to fry burrata without it bursting.
Step 6: Once they’re perfectly golden and crispy, carefully remove the burrata from the oil and place them on a paper towel-lined plate to drain any excess oil. Spoon a generous amount of the warm tomato cream sauce onto your serving plates. Place the hot, crispy burrata on top of the sauce. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese for that gourmet touch. Serve immediately to enjoy that delightful contrast of creamy burrata fried crispy!

Pro Tips for the Best Crispy Fried Burrata

Want to elevate your fried burrata game? These tips will help you achieve perfection every time!

Always ensure your burrata is well-chilled before breading. This helps it hold its shape when it hits the hot oil.
Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature, which is crucial for achieving a golden-brown exterior without the cheese melting out too quickly.
Pat the burrata very dry after taking it out of the oil. This prevents sogginess and keeps that delightful crunch intact.
Consider a double-breading for an extra-thick, ultra-crispy crust. Dip in egg, then Panko, then egg again, and finally Panko one more time.

What’s the secret to perfect crispy fried burrata?

The absolute key is keeping the burrata cold until it hits the hot oil and ensuring a good, even coating of Panko breadcrumbs. This combination creates the ultimate contrast for the best crispy fried burrata. For more tips on achieving perfect fried foods, check out this guide on the science of perfectly fried food.

Can I make crispy fried burrata ahead of time?

You can prepare the burrata (breading them) a few hours ahead and keep them chilled on a baking sheet in the refrigerator. However, for the absolute best crispiness, I recommend frying them just before serving. This is similar to how you’d prepare other appetizers for optimal texture.

How do I avoid common mistakes with fried burrata cheese balls?

The most common mistake is the burrata bursting. Make sure it’s very cold and don’t overcrowd the pan. If your fried burrata cheese balls turn out mushy, it’s likely because the oil wasn’t hot enough, or they were cooked for too long, leading to the cheese melting prematurely. Ensure your oil is at 350°F (175°C). Understanding how to fry food properly is key.

Best Ways to Serve Crispy Fried Burrata

This appetizer is truly special, and how you serve it makes all the difference. I love pairing it with the rich, spicy tomato cream sauce that comes with the recipe. The creamy sauce beautifully complements the crispy exterior and molten center of the burrata. For an even more delightful experience, especially if you’re looking for crispy burrata with marinara sauce ideas, a simple, good-quality marinara works wonderfully too.

Don’t forget to have plenty of crusty bread on hand! It’s perfect for soaking up every last drop of that delicious sauce and for scooping up any escaped creamy burrata goodness. It truly elevates the whole dish from just an appetizer to a memorable culinary moment. You can find some great ideas for serving appetizers that pair well with this.

Crispy Fried Burrata: 1 Amazing Appetizer - Crispy Fried Burrata - main visual representation

Nutrition Facts for Crispy Fried Burrata

Here’s a look at the estimated nutritional breakdown per serving of this delicious appetizer:

Calories: 520
Fat: 42 g
Protein: 14 g
Carbohydrates: 22 g
Fiber: N/A
Sugar: N/A
Sodium: N/A
Saturated Fat: N/A

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Crispy Fried Burrata

While these fried burrata cheese balls are best enjoyed immediately, I know sometimes life happens, and you might have leftovers. If you do find yourself with any, let them cool completely before storing. Place the cooled burrata in an airtight container. They’ll keep well in the refrigerator for about 3-4 days. Freezing isn’t ideal for maintaining that perfect crispiness, but if you must, wrap them tightly and freeze for up to 3 months.

When it’s time to reheat, the goal is to bring back that wonderful crispiness. The best way I’ve found is in a preheated oven or an air fryer. Pop them onto a baking sheet in a 375°F (190°C) oven for about 5-7 minutes, or until heated through and crispy again. An air fryer works wonders too, at 350°F (175°C) for 3-4 minutes. This method helps revive that delightful crunchy coating without making the burrata mushy. For more tips on reheating, you can check out this guide on reheating appetizers.

Frequently Asked Questions About Crispy Fried Burrata

What is fried burrata?

Fried burrata is essentially fresh burrata cheese that has been coated in a breadcrumb mixture and then deep-fried or pan-fried until golden brown and crispy on the outside. The magic happens when you bite into it, revealing the warm, molten, creamy interior that makes burrata so special. It’s an elevated appetizer that’s sure to impress.

Can I make crispy fried burrata in an air fryer?

Yes, you absolutely can make air fryer fried burrata! It’s a fantastic way to get that crispy exterior with less oil. You’ll want to follow similar breading steps, then air fry at around 375°F (190°C) for about 5-7 minutes, flipping halfway through, until golden and warmed through. It’s a great alternative if you prefer not to deep-fry. This is a popular method for making fried appetizers healthier.

Why is my fried burrata mushy?

If your fried burrata cheese balls are coming out mushy, it usually means the oil wasn’t hot enough, or they were cooked for too short a time. The oil needs to be at a consistent 350°F (175°C) to create an immediate crisp crust. Also, ensure you’re patting the burrata very dry before breading, as excess moisture can lead to a softer coating.

What’s the best way to serve this appetizer?

I love serving these crispy delights immediately after frying, with the warm, creamy tomato sauce that accompanies the recipe. The contrast between the hot, crispy exterior and the cool, creamy cheese is divine. Having crusty bread for dipping is a must – it’s the perfect vehicle for soaking up every last bit of that rich sauce and any escaped creamy burrata goodness!

Variations of Crispy Fried Burrata You Can Try

While the classic crispy fried burrata is amazing, there are so many fun ways to mix it up! If you’re looking for a slightly different take, consider a burrata fritters recipe. You can mix some of the cheese into a light batter and fry small fritters for a bite-sized treat. For those who prefer less oil, you can adapt this to be pan-fried burrata cheese. Just use a good non-stick skillet with a bit of oil over medium heat, turning gently until golden on all sides. You might find inspiration in other cheese recipes.

Another idea is to play with the breading. Try adding a pinch of smoked paprika or garlic powder to your Panko for a different flavor profile. You could even try a gluten-free version by using gluten-free breadcrumbs or crushed cornflakes for the coating. Each variation offers a unique twist on this beloved appetizer!

About the Author

Fatima Garcia