What sauces pair well with fried burrata?

Popular sauces include romesco, marinara, Alfredo, pesto, and a spicy vodka-style sauce. Romesco complements the rich cheese with smoky, nutty flavors, while vodka sauce adds a creamy and tangy kick. Experimenting with different sauces lets you find your favorite flavor combination.

How can I make a vodka-style sauce for burrata?

Sauté garlic in olive oil, add tomato paste and cook briefly. Stir in cream and seasonings, then melt in Parmesan cheese and finish with butter for richness. Adjust the sauce thickness by simmering longer or adding more cream as needed for a smooth texture perfect for fried burrata.

What are the steps to bread burrata for frying?

First, pat the burrata dry. Coat it with seasoned flour, then dip in whisked egg, and roll in Panko breadcrumbs mixed with Parmesan and Italian seasoning. For extra crunch, double coat by repeating the egg and breadcrumb steps before freezing briefly to firm up the coating.

Which oil is best for frying burrata?

Use neutral oils with a high smoke point, such as vegetable or canola oil. Heat the oil to approximately 350°F to create a crispy crust without burning the breading or melting the cheese prematurely.

Fried Burrata: Crispy Variants with Zesty Sauces

Ingredients

Scale

1 large ball of burrata or 2 small balls
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs (or seasoned Italian breadcrumbs)
Vegetable oil for frying
1 (16-ounce) jar roasted red bell peppers, drained
⅓ cup slivered almonds
1 ½ tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
½ lemon, juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
Salt and pepper to taste
Fresh basil leaves
Grated parmesan (optional)
Crostini or crusty bread for serving

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Instructions

Set up a breading station with shallow dishes containing flour, beaten egg, and panko breadcrumbs.
Dredge the burrata in flour and dust off excess. Dip in beaten egg, then coat with panko breadcrumbs. Repeat egg and panko steps for extra crispiness.
Place coated burrata in the freezer for 10-15 minutes to firm up.
In a food processor, blend roasted red peppers, almonds, tomato paste, olive oil, garlic, lemon juice, parsley, and basil until smooth. Season the mixture with salt and pepper.
Simmer the sauce in a saucepan over medium heat for 5 to 7 minutes.
Heat about 4 inches of vegetable oil in a tall saucepan to 350°F.
Fry the burrata for 3 to 4 minutes until golden brown and crispy, turning halfway if necessary.
Drain on a paper towel-lined plate and lightly season with salt and pepper.
To serve, spread warm romesco sauce on a plate, place the fried burrata in the center, and garnish with fresh basil leaves and optional parmesan.
Serve immediately with crostini or crusty bread.

Notes

🧀 Handle burrata carefully to avoid breaking the skin during breading.
🍳 Using high-quality burrata helps keep it intact during frying.
🥖 Fry in batches to prevent crowding and maintain oil temperature.

Prep Time: 15 minutes
Sauce and frying time: 13 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Frying
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1 fried burrata with sauce and bread
Calories: 296
Sugar: 3g
Sodium: 400mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 10g
Cholesterol: 70mg