Fried Burrata Appetizer (Crispy & Creamy)
This fried burrata appetizer features a crisp, golden breadcrumb coating with a warm, creamy center that gently melts when cut. Quick to prepare and perfect for entertaining, it’s an indulgent party appetizer served with marinara, vodka sauce, or pesto for dipping.
Servings: 4 servings
Calories: 168kcal
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.
Notes
Dry the burrata thoroughly before flouring. Excess surface moisture prevents the flour and egg from sticking to the cheese.
Watch the thermometer and lower the heat if the coating darkens too quickly. Very hot oil browns the crumbs before the center warms.
Use one hand for flour and crumbs, and the other for the egg mixture, so the coating stays smooth and your fingers do not pick up clumps.
Taste a pinch of the seasoned panko before coating the cheese to check the flavor. Adjust the seasoning in the bowl before you start dredging.
Fry in small batches so the oil temperature stays steady and the color stays even from batch to batch.
Nutrition
Calories: 168kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 739mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 2mg
