If you love fried cheese, this fried burrata recipe is about to steal your heart. With a crisp, golden breadcrumb crust and a soft, creamy center that gently spills when cut, fried burrata is pure comfort-food indulgence and an unforgettable appetizer for parties, game day, or special occasions, or even a light main dish.
Quick look at the recipe
This fried burrata is lightly breaded, double-dredged for extra crunch, briefly chilled, and quickly fried until golden brown. The result? A crispy exterior with a warm, creamy center that pairs beautifully with marinara, vodka sauce, or even pesto.
Ready in: 35 minutes | Serves: 4 | Difficulty: Easy-Moderate | Best Served: Immediately
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Why you'll love this recipe
- Crispy meets creamy: That contrast is what makes fried burrata unforgettable.
- Big payoff, minimal effort: Simple ingredients, straightforward steps, and restaurant-worthy results.
- Perfect for entertaining: This is a guaranteed "wow" appetizer for Super Bowl parties, holiday spreads, or casual get-togethers with friends.
- Comfort food at its finest: When fried and cheese share the spotlight, everyone wins. I occasionally will even serve it as a light main dish with a salad.
This is one of those appetizers that fits right in on a game-day spread or party table, especially if you're already planning favorites like Beef Wellington Bites or my always-popular Hot Muffuletta Dip.
Main ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. The full list is waiting down in the recipe card.
- Burrata:
Burrata is softer and more delicate than fresh mozzarella, which is why the double-dredge and brief freezer chill are important. Pat it very dry before coating; surface moisture is the enemy of a crisp crust. - Panko breadcrumbs:
Panko gives you a lighter, crunchier coating than traditional breadcrumbs. If needed, you can substitute regular breadcrumbs, but the texture won't be quite as airy. - Seasoning:
Italian seasoning (or oregano) and garlic powder add just enough flavor without overpowering the cheese. This is one place where restraint pays off.
Recipe variations and twists
- Serve fried burrata over pesto instead of tomato sauce for a fresh, herby twist.
- Add crushed red pepper flakes to the panko for a little heat.
- Swap Parmesan for Pecorino Romano or Asiago for a sharper finish.
- Drizzle with hot honey just before serving for sweet-savory contrast.
How to make fried burrata (step-by-step guide)
- Set up three shallow bowls: one with flour, one with whisked eggs, and one with panko mixed with salt, pepper, Italian seasoning, and garlic powder.
- Roll each burrata ball in flour, shaking off the excess.
- Dip into the egg, letting extra drip off, then coat in the seasoned panko.
- Repeat the egg-and-panko step for a double dredge, pressing gently so the coating is firm and even.
- Place the coated burrata on a tray and freeze for 15-20 minutes to firm up.
- Heat about 2 inches of peanut oil to 350°F in a saucepan.
- Fry one or two burrata balls at a time for 2-3 minutes per side, until golden brown. Drain on a wire rack.
- Serve warm over marinara or vodka sauce, garnished with basil and grated Parmesan.
Serving ideas
- Serve as a standalone appetizer with warm marinara for dipping.
- Plate over vodka sauce with basil for a more elegant starter.
- Add to a charcuterie-style spread with a relish tray, boiled peanuts, cured meats, and crusty sausage cheese bread.
- Pair with a crisp white wine or sparkling prosecco to cut through the richness.
Recipe FAQs
It's best not to. Burrata is very soft, and chilling helps the coating remain intact during frying, preventing leaks into the hot oil.
Look for an even golden crust and a slight softness when nudged with tongs. Remove it as soon as the exterior is evenly browned.
Fried burrata is best eaten fresh. If needed, refrigerate leftovers in an airtight container for up to one day, knowing the crust will soften.
Reheat briefly in a hot oven or air fryer to restore some crispness. Microwaving is not recommended.
Tips for perfect results every time
- Pat the burrata completely dry before dredging so the coating sticks properly.
- Keep oil temperature steady around 350°F to avoid over-browning.
- Fry in small batches so the oil temperature doesn't drop.
- Use one hand for the dry ingredients and the other for the egg mixture so the coating stays smooth and your fingers do not pick up clumps.
- Taste the seasoned panko before coating and adjust if needed.
Reader favorites you might also love
If fried burrata is your idea of comfort food done right, these party-ready appetizers deliver the same indulgent, crowd-pleasing appeal.
If you need more menu inspiration, here is a link to all of my appetizer recipes.
Join the conversation
If you try this fried burrata, I'd love to hear how you served it! Please give it a star rating and leave a comment below. Tell me, did it make an appearance at a party, or did you keep this indulgence all to yourself?
G&P Wisdom
When comfort food meets a little drama, you know you're doing something right.
Southern Comfort Food Made Simple and Shareable
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Fried Burrata Appetizer (Crispy & Creamy)
Equipment
- Small saucepan
Ingredients
- 4 burrata balls, about 2 ounces each, drained and patted dry
- ½ cup all-purpose flour
- 3 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- neutral oil for frying, I like to use peanut oil, but feel free to use any neutral oil, such as avocado or canola oil
- marinara sauce or vodka sauce, warmed, for serving
- fresh basil or parsley, for garnish
- grated Parmesan cheese, for garnish
Instructions
- Put the flour in a shallow bowl. Crack the eggs into a second bowl and whisk them. Add the panko to a third bowl and mix it with salt, black pepper, Italian seasoning, and garlic powder.
- Roll one burrata ball in the flour. Shake off any extra flour. Dip the floured burrata into the egg. Turn it so the surface is covered and let any excess egg drip back into the bowl. Move the burrata to the panko mixture. Press crumbs around the ball so it is fully coated.
- Dip the crumb-coated burrata back into the egg. Let the extra egg drip off again. Roll the burrata a second time in the panko. Press gently so the crumb layer feels firm and even.
- Set the coated burrata on a tray or plate in a single layer. Repeat the double dredge with the remaining balls. Place the tray in the freezer for 15 to 20 minutes.
- Pour the oil into the saucepan to a depth of about 2 inches. Set the pan over medium heat and warm the oil to about 350°F.
- Lower one or two burrata balls into the hot oil with tongs or a slotted spoon. Cook for 2-3 minutes per side until golden brown.
- Set the balls on a wire rack over paper towels so extra oil can drain. Fry the remaining balls.
- Spoon the warm sauce onto serving plates. Place a fried burrata ball on top of the sauce and garnish with basil or parsley and Parmesan.
Sharon Rigsby
My husband and I had this decadent dish for lunch yesterday, with a small side salad and a piece of garlic bread, and can I just tell you it’s delicious! Serve it as an appetizer or light main dish, and you won’t be disappointed.