Fried Burrata with Spicy Vodka-Style Sauce

By Moribyan

Fried burrata is the kind of appetizer dreams are made of—crispy on the outside, gooey and creamy on the inside. It’s nestled in a spicy vodka-style sauce (minus the vodka) that’s packed with flavor. Serve it with crusty bread for dipping, and watch it disappear in minutes!

There’s something magical about biting into fried burrata. The crispy, golden crust gives way to a molten, creamy center that pairs perfectly with a rich, spicy vodka-style sauce. This dish is indulgent, irresistible, and perfect for impressing guests—or just treating yourself. Serve it with some crusty bread for dipping, and trust me, you’ll be hooked from the first bite!

The Sauce

While the spicy vodka-style sauce adds a creamy, flavorful punch to this dish, it’s completely optional. You can swap it out for marinara, Alfredo, pesto, or any sauce you love. Each one brings its own unique twist, so don’t be afraid to make it your own!

If you’re sticking with the vodka-style sauce, start by gently cooking garlic in olive oil—don’t rush this step because you want the garlic to infuse the oil with its flavor without burning. Tomato paste is the secret to that deep, savory flavor, so cook it down until it darkens and becomes slightly caramelized. Slowly stir in heavy cream to create that luscious, silky texture, then season with red pepper flakes, dried basil, and a touch of salt and pepper.

For the cheesy finish, stir in freshly grated parmesan and let it melt completely. A little butter at the end adds a glossy, rich finish that takes it over the top. If you like a thicker sauce, let it simmer for a few extra minutes. For a thinner sauce, add a splash of water or cream to loosen it up. This sauce is best served warm, so reheat it over the stove before serving up the fried burrata.

The Breading Station

Breaded burrata is all about layers of crispy perfection, so setting up a proper breading station is key. First, pat the burrata rounds dry with a paper towel. Moisture is the enemy of crispiness, so don’t skip this step. Also, make sure to handle the burrata with care because it can be easy for them to tear open, making it impossible to fry.

Now you’ll need three shallow bowls: one for flour seasoned with a pinch of salt and pepper, another for whisked eggs, and the third for a mixture of Panko breadcrumbs, parmesan, Italian seasoning, and a little more salt and pepper. For extra crunch, you can double-dip by repeating the egg and Panko steps. Press the breadcrumbs gently to make sure they stick well.

Frying Tips

When it’s time to fry, use a neutral oil with a high smoke point, like vegetable or canola oil, and heat it until it reaches around 350°F. If you don’t have a thermometer, drop a breadcrumb into the oil—if it sizzles and floats, the oil is ready. Carefully lower the breaded burrata into the oil and fry for a couple of minutes until golden brown and crispy. Don’t overcrowd the pan; if you’re frying more than one round, do it in batches to keep the oil temperature steady.

Once fried, transfer the burrata to a plate lined with paper towels to drain excess oil. Sprinkle a little extra parmesan on top for an extra hit of flavor while they’re still hot.

How to Serve

Spoon the warm vodka-style sauce onto a serving plate, then place the fried burrata on top. Garnish with fresh basil for a pop of color and that fresh, herby flavor. Serve it immediately with crusty bread or toasted baguette slices on the side. The bread is essential—it’s the perfect vehicle for scooping up the creamy burrata and soaking up every drop of that sauce.

Tips and Variations

• Sauce options: Don’t feel limited to vodka-style sauce. Marinara, Alfredo, or even a bright, herby pesto work beautifully here. Each sauce brings a new dimension to the dish, so try different combinations to find your favorite.
• Make it ahead: You can prep the burrata rounds ahead of time by breading them and storing them in the fridge for a few hours. When you’re ready to serve, just fry them fresh.
• Add a twist: Try mixing some smoked paprika or garlic powder into the Panko mixture for a different flavor profile. You could even add crushed red pepper flakes to the breading for an extra kick.
• Leftover sauce: If you have extra sauce, it’s amazing tossed with pasta, drizzled over roasted vegetables, or even as a dip for fries or chicken tenders. Store it in the fridge in an airtight container and use it within a few days.
• Air-frying option: If you want to skip deep frying, air-fry the breaded burrata at a high temperature until golden and crispy. It won’t be exactly the same, but it’s a lighter alternative.

This dish is all about indulgence, so don’t wait too long to dive in. From the crispy crust to the creamy, gooey center and the bold sauce, it’s truly unforgettable. Whether you’re serving it as an appetizer or turning it into the star of the meal, fried burrata is one of those dishes that will have everyone at the table talking.

Ingredients

VODKA SAUCE

• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh garlic, finely minced
• 2/3 cup tomato paste
• 1 1/3 cup heavy cream
• 1 teaspoon red pepper flakes, to taste
• 2 teaspoons dried basil
• salt and pepper, to taste
• 1/2 cup freshly grated parmesan, more to taste
• 2 tablespoons unsalted butter

FLOUR BREADING

• 1/3 cup all-purpose flour
• salt, to taste
• black pepper, to taste
• 2 to 3 large eggs, whisked

WET BATTERPANKO BREADING

• 1 cup Panko breadcrumbs
• 1/4 cup grated parmesan
• 1/2 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

OTHER

• 2 burrata rounds
• vegetable oil, for frying
• fresh basil, garnish
• grated parmesan, garnish

Instructions

MAKE THE SAUCE

1. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
2. Stir in the tomato paste and cook for 2–3 minutes until slightly darkened.
3. Slowly whisk in the heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper to taste.
4. Stir in the parmesan cheese and butter, letting them melt into the sauce. Adjust seasoning as needed, and set aside.

PREPARE BREADING

5. In one shallow bowl, mix the flour with a pinch of salt and black pepper.
6. In a second bowl, whisk the eggs until smooth.
7. In a third bowl, combine Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper.

BREAD THE BURRATA

8. Pat the burrata rounds dry with a paper towel.
9. Coat each burrata round in the flour mixture, then dip it into the whisked eggs, and finally roll it in the Panko mixture, pressing gently to ensure an even coating.
10. Repeat the egg and Panko steps for a double coating if desired for extra crispiness.

FRY & ASSEMBLY

11. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). There should be enough oil to fully submerge the burrata.
12. Carefully lower the breaded burrata into the hot oil and fry until golden brown and crispy, about 2–3 minutes. Remove and drain on a paper towel-lined plate.
13. Spoon the warm vodka-style sauce onto a serving plate. Place the fried burrata on top and garnish with fresh basil and more parmesan.
14. Serve immediately with crusty bread for dipping. Enjoy!