There’s something utterly enchanting about the crisp sound of frying cheese. Picture this: a golden-brown, crunchy crust housing a creamy, gooey center of burrata, waiting to burst forth with flavor. With every bite, you’ll be transported to a cozy Italian trattoria, even if you’re simply dining at home!
As I was experimenting in the kitchen one evening, I thought, why not elevate this delightful cheese with a rich and spicy vodka-style sauce? What emerged is not only a showstopper for gatherings but also the perfect indulgent appetizer for nights in. Pair it with some crusty bread, and you’ve got a dish that will leave guests raving and your taste buds celebrating.
Get ready to impress as we dive into this Fried Burrata with Spicy Vodka-Style Sauce—a recipe that beautifully balances simplicity and sophistication, inviting you to enjoy the pleasures of homemade food like never before!
Why is Fried Burrata with Spicy Vodka-Style Sauce a must-try?
Irresistible Crunch: The golden-brown coating on the burrata offers a delightful crispiness that contrasts perfectly with its creamy interior.
Flavor Explosion: A harmonious blend of spicy vodka sauce elevates the dish, making it a memorable dining experience.
Customizable Fun: Swap the vodka sauce for marinara, Alfredo, or pesto to suit your cravings and impress your guests.
Quick Prep Time: With simple ingredients and straightforward steps, you can whip up this indulgent appetizer in no time, perfect for a last-minute gathering.
Crowd-Pleaser: Whether it’s a party snack or a cozy dinner, this dish is sure to wow everyone at the table.
For an easy go-to recipe when you’re in need of comfort food, consider adding this Fried Burrata with Spicy Vodka-Style Sauce to your menu!
Fried Burrata with Spicy Vodka-Style Sauce Ingredients
For the Fried Burrata
• Burrata Cheese – provides the creamy, gooey inside; handle with care to avoid tearing.
• Flour (All-purpose) – for the initial coating to keep the cheese from getting soggy.
• Eggs – binds the coating to the cheese; whisk until fully combined.
• Panko Breadcrumbs – adds crunch and texture; use for a light and crispy finish.
• Parmesan Cheese – infuses flavor into the crust; freshly grated for best results.
• Italian Seasoning – adds herbal notes to the breadcrumbs; can replace with individual herbs like oregano if preferred.
For the Spicy Vodka-Style Sauce
• Olive Oil – essential for infusing flavor; used for sautéing garlic.
• Garlic – provides aromatic flavor to the sauce; gently cook to prevent burning.
• Tomato Paste – creates a deep, savory flavor base for the sauce; cook until caramelized for best results.
• Heavy Cream – adds the creamy texture to the sauce; can substitute with half-and-half for a lighter version.
• Red Pepper Flakes – provides the spicy kick in the sauce; adjust according to heat preference.
• Dried Basil – enhances the sauce’s flavor; fresh basil is a great alternative for garnishing.
• Salt & Black Pepper – fundamental seasonings for balancing flavors.
• Butter – adds a glossy finish to the sauce; optional but recommended for richness.
Indulge in the satisfying experience of crafting this delightful Fried Burrata with Spicy Vodka-Style Sauce at home!
How to Make Fried Burrata with Spicy Vodka-Style Sauce
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Prepare Burrata: Gently pat the burrata dry to ensure it crisps up beautifully. Set up a breading station with three bowls: one for flour, one for whisked eggs, and one for your seasoned Panko breadcrumb mixture.
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Bread Burrata: Coat each burrata round in flour first, shaking off excess, then dip into the egg mixture, letting any excess drip off. Finally, roll it in the Panko until fully covered. For extra crunch, repeat the egg and breadcrumb coating.
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Fry Burrata: Heat olive oil in a deep pan to 350°F. Carefully fry the breaded burrata in batches for about 2-3 minutes until golden brown. Use a slotted spoon to drain on paper towels; this keeps them crispy.
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Make Sauce: In a separate saucepan, sauté minced garlic in olive oil until fragrant. Stir in tomato paste and cook until it darkens and caramelizes. Slowly pour in heavy cream, seasoning with salt, pepper, and red pepper flakes to taste, before adding parmesan and butter until melted and creamy.
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Serve: Arrange the crispy fried burrata on a serving plate, generously spoon the spicy vodka sauce over the top, and garnish with fresh basil. Serve alongside some crusty bread for an indulgent experience!
Optional: Drizzle with a little balsamic glaze for an added touch of sweetness.
Exact quantities are listed in the recipe card below.
Expert Tips for Fried Burrata with Spicy Vodka-Style Sauce
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Dry Burrata First: Always pat your burrata dry before breading. This crucial step ensures it achieves that perfect crispy exterior rather than becoming soggy.
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Monitor Oil Temperature: Use a cooking thermometer to keep the oil at 350°F. Frying at the wrong temperature can result in greasy or undercooked burrata.
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Don’t Overcrowd the Pan: Fry the burrata in small batches. Overcrowding can lower the oil temperature, leading to uneven cooking and less crispiness.
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Adjust Sauce Consistency: If your spicy vodka sauce is too thick, add a splash of water or cream. Conversely, to thicken it, allow it to simmer longer for a robust flavor.
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Double-Dip for Extra Crunch: For an ultra-crispy texture, consider double-dipping your burrata in egg and breadcrumbs before frying; this creates an irresistible layer of crunch.
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Experiment with Sauces: While the spicy vodka style is delicious, feel free to customize your sauce. Marinara or pesto can offer delightful twists to the classic Fried Burrata with Spicy Vodka-Style Sauce.
How to Store and Freeze Fried Burrata with Spicy Vodka-Style Sauce
Fridge: Store leftover fried burrata in an airtight container for up to 3 days. Keep the spicy vodka sauce separate to maintain texture and avoid sogginess.
Freezer: Unfried burrata can be frozen for up to 1 month. Wrap each piece tightly in plastic wrap, then place in a freezer bag. Thaw in the fridge before frying.
Reheating: To restore crispiness, reheat fried burrata in a preheated oven at 350°F for about 10-15 minutes. This ensures the coating remains crunchy while warming the inside.
Best Fresh: Enjoy your fried burrata with spicy vodka-style sauce fresh, as it’s truly at its best right after cooking!
Fried Burrata Variations
Feel free to get creative with this delightful dish and make it your own!
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Creamy Alfredo: Swap the spicy vodka sauce with a rich Alfredo for a decadent twist. The creamy texture complements the burrata beautifully.
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Marinara Magic: Go classic by using marinara sauce instead. This tangy tomato base brightens up the dish while still allowing the burrata’s creaminess to shine.
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Pesto Perfection: For a burst of fresh flavors, replace the sauce with basil pesto. It adds an herby punch that pairs wonderfully with the cheese.
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Dairy-Free Delight: Use a dairy-free cheese alternative for the burrata and coconut cream for the sauce for a vegan-friendly version that everyone can enjoy.
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Herb Infusion: Mix fresh herbs like thyme or rosemary into the Panko breadcrumbs for a fragrant touch. The herbaceous notes will elevate each crunchy bite.
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Spicy Kick: Add extra red pepper flakes to the vodka sauce or toss in some chopped jalapeños for an extra layer of heat. Perfect for those who love bold flavors!
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Zesty Lemon: A squeeze of fresh lemon juice over the finished dish adds a refreshing acidity, brightening the rich flavors and balancing the dish beautifully.
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Double-Crusted Crunch: For an added layer of texture, double-dip the burrata in the egg and breadcrumbs. This creates an even crunchier exterior that’s utterly irresistible.
Embrace these variations to craft a personalized experience that brings your taste preferences to life!
Make Ahead Options
These Fried Burrata with Spicy Vodka-Style Sauce are perfect for meal prep enthusiasts! You can bread the burrata up to 24 hours in advance, wrapping them tightly in plastic wrap to keep them fresh in the refrigerator. The spicy vodka-style sauce can also be made ahead and stored in an airtight container for up to 3 days; just reheat gently on the stovetop, adding a splash of cream if it thickens too much. When you’re ready to serve, simply fry the burrata straight from the fridge for that irresistible crunch! This way, you’ll enjoy restaurant-quality results with minimal effort, making weeknight dinners a breeze!
What to Serve with Fried Burrata with Spicy Vodka-Style Sauce?
Transform your appetizer into a full-fledged meal with these delightful pairings that complement every savory bite.
- Crusty Bread: Enjoy dipping warm, crusty bread into the creamy sauce. The perfect way to soak up every last drop!
- Mixed Green Salad: Refreshing greens drizzled with balsamic vinaigrette cut through the richness of the burrata. It’s a light and vibrant contrast.
- Garlic Bread: The buttery, garlicky goodness of garlic bread adds an irresistible twist that pairs perfectly with the spicy sauce.
- Grilled Vegetables: Smoky grilled veggies provide a wonderful textural diversity and are a healthy side that balances the dish’s indulgence.
- White Wine: A chilled glass of Pinot Grigio enhances the dish’s flavors and refreshes the palate between bites.
- Zucchini Noodles: Light and low-carb zucchini noodles tossed in olive oil make for a fun and healthy side that complements the rich cheese.
- Caprese Skewers: Skewers of fresh basil, tomatoes, and mozzarella offer a burst of freshness that contrasts delightfully with the fried burrata.
- Chocolate Mousse: Finish on a sweet note with a rich chocolate mousse for dessert. Its opulence mirrors the indulgence of the appetizer.
- Lemon Sorbet: A fruity, refreshing palate cleanser to round off your meal, perfect after the richness of the burrata.
Fried Burrata with Spicy Vodka-Style Sauce Recipe FAQs
How do I choose ripe burrata cheese?
Absolutely! When selecting burrata, look for a firm outer layer without any dark spots or signs of spoilage. The fresher, the better! Ideally, the package should have a “use by” date a few days out, and if you can find it at a local cheese shop, that’s even better, as they often carry fresher stock.
What is the best way to store leftover fried burrata?
Very good question! Store any leftover fried burrata in an airtight container in the refrigerator for up to 3 days. To keep it fresh, it’s best to separate it from the spicy vodka sauce to prevent the coating from getting soggy. Just reheat your burrata in an oven for maximum crispiness!
Can I freeze fried burrata?
Absolutely, you can freeze the unfried burrata! Wrap each piece tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 1 month. When you’re ready to fry, thaw in the refrigerator overnight before breading and frying!
What if my spicy vodka sauce is too thick?
No worries! If your sauce is thicker than you’d like, simply stir in a splash of water or extra cream to reach your desired consistency. Simmer it on low heat for a few minutes after adding to let the flavors meld together beautifully.
Are there any dietary considerations for this recipe?
Very much so! If you’re cooking for someone with dietary restrictions, always check that the burrata is made with non-animal rennet if you’re preparing this for a vegetarian. Also, if there are dairy allergies, you might consider making a cream substitute using cashew cream or a non-dairy milk. Just be sure to adjust seasonings accordingly!
What’s the best way to reheat fried burrata without losing its crunch?
For the best results, preheat your oven to 350°F (175°C) and place the fried burrata on a baking sheet. Bake for about 10-15 minutes, which will help retain that delightful crunch! Avoid using the microwave, as it can make the coating soggy.
Crispy Fried Burrata with Spicy Vodka-Style Sauce Delight
Ingredients
Equipment
Method
- Gently pat the burrata dry to ensure it crisps up beautifully. Set up a breading station with three bowls: one for flour, one for whisked eggs, and one for your seasoned Panko breadcrumb mixture.
- Coat each burrata round in flour first, shaking off excess, then dip into the egg mixture, letting any excess drip off. Finally, roll it in the Panko until fully covered. For extra crunch, repeat the egg and breadcrumb coating.
- Heat olive oil in a deep pan to 350°F. Carefully fry the breaded burrata in batches for about 2-3 minutes until golden brown. Use a slotted spoon to drain on paper towels.
- In a separate saucepan, sauté minced garlic in olive oil until fragrant. Stir in tomato paste and cook until it darkens and caramelizes. Slowly pour in heavy cream, season with salt, pepper, and red pepper flakes to taste, add parmesan and butter until melted and creamy.
- Arrange the crispy fried burrata on a serving plate, generously spoon the spicy vodka sauce over the top, and garnish with fresh basil. Serve alongside some crusty bread.