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.
[tasty-recipe id=”36747″]
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.