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This crunchy burrata starter turns simple cheese into a jaw-dropping centerpiece your friends won't stop talking about. When you break through that crispy shell to find melty cheese inside, you'll create an unforgettable moment as all that creaminess flows onto the plate.
I whipped this up for friends at a small dinner gathering and they're still mentioning it to this day. One person even skipped their dessert because they wanted another helping of this burrata instead!
- Burrata cheese gives you that dreamy melty middle after frying
- Panko breadcrumbs deliver that super crunchy outer layer that normal breadcrumbs just can't match
- Tomato paste builds the base of our tasty sauce and packs in loads of flavor
- Heavy cream cuts the tomato tang and makes everything silky smooth
- Red pepper flakes bring a touch of warmth that works magic with the creamy cheese
- Fresh garlic adds wonderful aroma to the sauce
- Parmesan cheese brings savory depth to both the coating and the sauce
- Start your sauce
- Warm olive oil in a pan over medium heat until it glistens a bit. Toss in your chopped garlic and let it cook until you can smell it but before it browns, roughly a minute. Keep an eye on it since garlic gets bitter fast if it burns.
- Cook down the tomato
- Mix tomato paste into the garlic oil and stir non-stop for 2-3 minutes. Don't skip this part! It turns the sugars all caramely, making the flavor deep and rich instead of sharp and raw. You'll notice it get darker and smell amazing.
- Make it smooth
- Pour in heavy cream bit by bit, stirring well so everything blends. Watch as the bright red turns into a pretty orange color. Add your spices now while everything's coming together. Let it bubble gently for 5 minutes to thicken up a little.
- Complete the sauce
- Drop in your parmesan and butter, mixing until they melt completely. The sauce will look shiny and stick to your spoon nicely. Give it a taste and add more salt or pepper if needed, keeping in mind that burrata has a soft, subtle taste.
- Organize your dipping stuff
- Line up three shallow dishes in a row. Put seasoned flour in the first one, beaten eggs in the second, and your spiced panko mix in the third. Setting everything up this way makes the whole process much neater.
- Coat with care
- Lightly dry the burrata with paper towels to get rid of moisture. Roll each cheese ball gently in flour until it's fully covered. Next, dunk it in egg wash, letting extra drip away. Finally, press it firmly into the panko mix so it's evenly coated all over.
- Nail the frying part
- Get your oil to exactly 350°F - a thermometer really helps here. Lower your coated burrata carefully into the hot oil with a slotted spoon. Fry until it's golden all over, about 2-3 minutes, turning gently for even cooking. The perfect fry creates a protective shell that stops the cheese melting too soon.
- Make it look amazing
- Pour warm sauce onto a plate in a circular pattern. Set your golden burrata right in the middle like it's the star of the show. Sprinkle with fresh basil and a touch of parmesan. Serve right away with crusty bread pieces arranged around the edge.
I totally love watching people's reactions when they cut into the burrata and see that awesome cheese stretch. My kid now wants this for her birthday dinner every year instead of going out because she thinks no restaurant makes it as good as we do at home.
Spot-On Heat Control
Getting fried burrata right comes down to watching your temps. Keep your cheese in the fridge until the very last second before coating. The colder it is, the better it holds up during frying. Just as crucial is how hot your oil gets. Too hot and the outside burns before sealing properly. Too cold and your cheese melts before the outside gets crispy. Don't try this without a cooking thermometer. Watch your oil temp like a hawk, turning the heat up or down to stay at that perfect 350°F.
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Smart Prep Tricks
While you need to fry the burrata just before eating, you can get lots done ahead of time. The sauce keeps for three days in the fridge in a sealed container. Just warm it slowly on low heat, maybe adding a splash of cream if it's too thick. You can also get your breading ingredients ready earlier on serving day. Just keep flour, eggs, and panko mix in separate bowls until you're ready to start. Doing this prep work makes entertaining way less stressful and lets you focus on the timing needed for awesome fried burrata.
Tasty Pairings
This fancy starter deserves good company on the table. Crusty bread is a must for mopping up sauce, but try adding a small handful of arugula with lemon and olive oil to balance the richness. For special nights, grab a glass of bubbly prosecco or light white wine that works well with the creamy flavors. If it's part of a bigger Italian meal, follow it with something lighter like fish pasta or grilled veggies so you don't overdo the richness after such a decadent start.
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Frequently Asked Questions
- → Can the coating be done in advance?
You can coat the cheese a couple of hours ahead and store it in the fridge. Just fry it last minute to keep it hot with a gooey center.
- → How should I serve fried burrata?
Dish it out fresh from the pan so the coating stays crunchy and the core is molten. Pair it with warm sauce and toasted bread. The mix of hot and creamy is essential!
- → Do I need a deep fryer for this?
Nope! A sturdy pan with enough oil to cover the burrata works fine. Keep the oil at 350°F (175°C) to ensure a crispy, golden crust.
- → Is there an alternative to burrata?
If you can't find burrata, fresh mozzarella balls can work. They won't be as creamy, but you'll still get a great crispy, cheesy bite.
- → Can I make the sauce ahead?
Sure can! Prep it up to 3 days earlier and stash it in the fridge. Heat it on the stove when you're ready, adding a splash of cream to adjust the texture if needed.
- → Can I make this dairy-free?
Dairy plays a key role here, but you could try plant-based cheese and use coconut milk in the sauce. Just know it’ll taste quite different.