This dish features gooey burrata cheese wrapped in a crunchy coating, served with a zesty spicy vodka sauce. It’s a winning combo of creamy and crispy that you can’t resist!
Who doesn’t enjoy cheese that oozes when you cut into it? Add a little kick from the sauce, and you have a party on your plate. I could snack on this every day with some crusty bread!
Key Ingredients & Substitutions
Burrata Cheese: Burrata is the star here, known for its creamy interior. If you can’t find burrata, fresh mozzarella is a good alternative but won’t be as creamy.
Panko Breadcrumbs: These provide a great crunch. If you don’t have panko, use regular breadcrumbs, but consider mixing in a bit of crushed cornflakes for extra texture.
Vodka: It’s key for the sauce’s flavor. If you want a non-alcoholic version, try using vegetable broth or a splash of lemon juice for zest, though it will change the flavor profile.
Cream: Heavy cream makes the sauce rich. For a lighter option, you can use half-and-half or even a plant-based cream if you need a dairy-free choice.
How Do I Make Sure My Fried Burrata Stays Crispy?
Getting that perfect crispy coating on burrata is all about the breading process and frying technique. Here’s how to do it right:
- Make sure the burrata is well-dried before breading to prevent sogginess.
- Use three separate bowls for the flour, eggs, and panko to keep the process efficient.
- A double breading (flour, egg, panko, then egg and panko again) ensures a thicker, crunchier crust.
- Fry in oil that’s hot enough (around 350°F). This helps create a crispy outside while keeping the inside gooey.
- Don’t overcrowd the pan—fry in batches to keep the oil temperature steady for optimal crispiness.
With these tips, you’ll have deliciously crispy fried burrata every time!
How to Make Crispy Fried Burrata with Spicy Vodka Sauce
Ingredients You’ll Need:
For the Crispy Fried Burrata:
- 2 balls burrata cheese (about 4 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Spicy Vodka Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup vodka
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish will take you about 30 minutes to prepare, and with some time simmering the sauce, the whole process will be around 45 minutes. This will give you plenty of time to fry up the burrata and let the flavors mingle in the sauce!
Step-by-Step Instructions:
1. Prepare the Spicy Vodka Sauce:
Start by heating the olive oil in a medium saucepan over medium heat. Once the oil is hot, add the finely chopped onion and cook until it becomes translucent, which should take about 5 minutes. Next, stir in the minced garlic and crushed red pepper flakes, cooking for about another minute till you can smell the aroma. Then carefully pour in the vodka and let it simmer until it reduces by half, which takes around 3-4 minutes. Now add the crushed tomatoes, stir everything together, and let it simmer gently for about 15 minutes, giving it a stir occasionally. Lastly, mix in the heavy cream and season with salt and black pepper to your taste. Reduce to low heat to keep warm while you prepare the burrata.
2. Prepare the Burrata for Frying:
While the sauce is simmering, gently drain the burrata balls and pat them dry with paper towels to remove extra moisture. For breading, set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and another with panko breadcrumbs. First, lightly coat each burrata ball in the flour, shaking off any excess. Next, dip it into the beaten eggs, then roll it in the panko breadcrumbs, pressing gently so they stick well. For an even crunchier result, repeat the egg and breadcrumb step again. This double coating helps achieve that perfect crispy texture!
3. Fry the Burrata:
In a deep skillet or pot, heat about 2 inches of vegetable oil to a temperature of 350°F (175°C). Once the oil is hot, carefully lower the breaded burrata balls into the oil, frying them for about 2-3 minutes. Make sure to turn them gently to brown all sides evenly until they are golden and crispy. Once done, use a slotted spoon to remove them and let them drain on paper towels.
4. Serve:
Now it’s time to serve your crispy fried burrata! Spoon some warm spicy vodka sauce onto plates and place the crispy burrata on top. Don’t forget to sprinkle some fresh basil leaves for garnish. Serve immediately while it’s hot and enjoy every gooey, crispy bite—especially delicious with some crusty bread to dip into that fantastic sauce!
Enjoy the delightful combination of crispy outside and creamy inside with the vibrant flavors of the spicy vodka sauce!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Cheese Instead of Burrata?
Yes, you can substitute burrata with fresh mozzarella. However, the texture won’t be as creamy. If you choose mozzarella, look for the soft variety that can still melt slightly when fried.
What If I Don’t Have Panko Breadcrumbs?
If you’re out of panko, regular breadcrumbs can work as a substitute. For extra crunch, consider mixing in some crushed cornflakes or making your own breadcrumbs by processing stale bread in a food processor.
Can I Make the Spicy Vodka Sauce in Advance?
Absolutely! You can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. When ready to use, reheat it gently on the stove and stir in a splash of cream if it thickens too much.
How Do I Store Leftover Fried Burrata?
Store any leftover fried burrata in an airtight container in the refrigerator for up to 2 days. To reheat, place it in the oven at 350°F (175°C) for about 10 minutes for maximum crispiness, as microwaving can make it soggy.
