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Yes, you did read that right. We are going to fry some burrata today! It may actually just change your life.
Try to imagine the amazingness that is already just burrata being burrata, but coated and fried until golden-brown so the outside is crisp and the inside is melty and creamy. Can you imagine that? It was hard for me to wrap my head around this until I saw it in The Pretty Dish cookbook. My first attempt was a complete and total failure, with the panko sticking to the bottom of the pan and completely exposing-err, ruining-my burrata. I still salvaged what I could and ate some of it, but I was not to be deterred.
I double-dredged my burrata for this recipe and shallow-fried it in a nonstick skillet. My original attempt had only one layer of coating and I deep-fried it in a saucepan (like seriously, wtf was I thinking?). Aaaaanyway, these changes worked and produced this beautiful, luscious, dreamy ball of burrata which I paired with some balsamic tomatoes. Also, did you notice I shared a recipe with MORE tomatoes yesterday? It doesn’t even matter…tomatoes are always on the menu at my house!
Do some double-carb action by putting the fried burrata ON TOP of grilled bread. It’s basically just an easy delivery system for the cheese and tomatoes to get into your mouth faster and cleaner.
Nevermind me, I’ll just be here dreaming about burrata, as usual.
Fried Burrata with Balsamic-Marinated Tomatoes
- Yield: 4 servings 1x
Description
What happens when luscious burrata is coated and fried until golden-brown and crisp? Pure melty, oozy goodness! Marinate some cherry tomatoes and serve with the fried cheese for the perfect appetizer.
Ingredients
BALSAMIC MARINATED TOMATOES:
- 6 ounces cherry tomatoes, halved
- 2 tablespoons thick balsamic vinegar
- Kosher salt and freshly ground black pepper
- 8 large basil leaves, cut into chiffonade
FRIED BURRATA:
- One 8-ounce ball of burrata
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 large egg
- Grapeseed oil, for frying
- Microgreens, for serving
- Red pepper flakes, for sprinkling
- Freshly ground Parmesan cheese, for sprinkling
- Toasted bread, for serving
Instructions
- Combine the cherry tomatoes, balsamic vinegar and salt and pepper to taste in a medium mixing bowl, stirring to mix. Allow to marinate while you prepare the remaining ingredients.
- Place the panko bread crumbs in the bowl of a food processor and pulse a few times to make finer bread crumbs. Pour into a shallow bowl. Place the egg in another shallow bowl and whisk until the mixture is homogenous (no streaks of egg white or yolk visible). Pour the flour into another shallow bowl. Season all three breading ingredients with salt and pepper, stirring to mix.
- Drain the burrata and pat dry with paper towels. Gently dredge the burrata in flour, then egg, and lastly, the panko. Ensure that the burrata is fully coated in each step. Again, dredge the burrata in the egg and panko to form a second layer of coating. Place in the freezer for 15–20 minutes to chill the breaded burrata.
- While the burrata is in the freezer, pour enough grapeseed oil to come up about 1 inch into a small nonstick skillet and preheat over medium heat.
- Drop a small piece of the panko breading mixture left over in the bowls into the oil. If it sizzles and rises to the surface right away, it’s hot enough to fry. Alternatively, you can temp the oil; it should be approximately 375°. Gently place the burrata in the oil; it should come halfway up the side of the burrata. Fry for 1-1/2 to 2 minutes per side until golden brown and crisp, adjusting the heat if necessary to keep it as close to 375° as possible. Because you’re frying strictly to crisp the exterior (not to cook in the interior), as soon as one side is golden and crisp, you can flip it over to fry the other side. Remove from the heat and drain on paper towels.
- Place a handful or two of microgreens on a serving platter and put the burrata in the center. Add the basil to the marinated tomatoes and stir to combine. Using a slotted spoon, arrange the tomatoes around the burrata. Sprinkle with ground Parmesan and red pepper flakes. Serve with the toasted bread.
- Category: Appetizers, Cheese
I so wanted to love this recipe, but I ended up being very disappointed. Although I followed your tips and it came out looking gorgeous, the heat actually cooked the inside of the Burrata. There was none of the creamy curds that it is prized for. I could have just deep-fried a ball of fresh mozzarella and ended up with the same end product for a third of the price. Sorry but I can’t give this recipe any stars.
Hi Debbie. I’m sorry the recipe didn’t live up to your expectations. Though I didn’t fully experience the issues you had when I made the recipe, I think it’s to be expected that the inside will get melty and creamy when heat is applied via frying. Perhaps you could try freezing the burrata after breading to retain some of the curds; I may just test this out myself next time I make it! Hope you find a recipe you enjoy more.
I am wondering if semi-freezing the burrata first would help, like deep fried Ice cream.
Thanks for the suggestion! I’ve updated the recipe to include freezing instructions.
I’ve done this method before and while it works a lot of people have difficulty with either cooking the burrata or it falling apart. My one suggestion would be to freeze the burrata ball for just a few minutes first in order to get a little firmer ball, then coat as stated and then deep fry until you see the golden color. The cheese will still be gooey, the outside will be crunchy and you’ll be wanting more. Hope this helps someone.
Thanks for the suggestion! I’ve updated the recipe to include freezing instructions.