Golden and crunchy on the outside, with a warm, luxurious, creamy center, this Crispy Fried Burrata is a decadent appetizer that never fails to impress. Perfect for entertaining or enjoying as an indulgent snack, this recipe turns a simple ball of burrata into a gourmet delight with just a few ingredients and quick frying.

Why You’ll Love This Recipe

This recipe transforms delicate burrata into a crispy, golden masterpiece with minimal effort. You’ll love the contrast between the crunchy exterior and the luscious cheese center. It’s quick, elegant, and perfect for dinner parties, wine pairings, or any time you want to treat yourself to something extraordinary. Plus, it’s customizable with your choice of herbs or spices in the breadcrumb coating.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 ball fresh burrata cheese (4 oz)
½ cup all-purpose flour
1 large egg, beaten
¾ cup panko breadcrumbs
¼ tsp garlic powder (optional)
Vegetable oil, for frying
Sea salt to finish

directions

Gently pat the burrata dry with paper towels. Freeze for 30 minutes to firm up—this prevents it from bursting while frying.
Set up a breading station with three bowls: one for flour, one for the beaten egg, and one for panko mixed with garlic powder.
Coat the burrata first in flour, then in the egg, and finally in the panko mixture. For a thicker crust, repeat the egg and panko step.
Heat about 1½ inches of vegetable oil in a deep skillet over medium heat to 350°F (175°C).
Carefully lower the coated burrata into the oil. Fry for 2–3 minutes, turning gently until golden brown on all sides.
Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt.
Serve immediately, preferably on parchment-lined board or plate to capture the dramatic creamy cheese flow when sliced.

Servings and timing

This recipe serves 1–2 people as an appetizer.
Prep Time: 10 minutes (plus 30 minutes chilling)
Cook Time: 3 minutes
Total Time: 43 minutes

Variations

Herbed Crust: Add finely chopped rosemary or thyme to the panko for extra flavor.
Spicy Kick: Mix cayenne pepper or chili flakes into the breadcrumbs for a spicy edge.
Truffle Touch: Finish with a drizzle of truffle oil for a gourmet flair.
Vegan Option: Use plant-based burrata and substitute aquafaba for the egg.

storage/reheating

Fried burrata is best enjoyed immediately, but if you must store leftovers, place them in an airtight container in the refrigerator for up to 1 day. Reheat gently in an air fryer or oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it may cause the cheese to overheat and the coating to go soggy.

FAQs

What is burrata cheese?

Burrata is an Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it a soft, rich center.

Can I use regular breadcrumbs instead of panko?

Yes, but panko provides a lighter, crispier texture. Traditional breadcrumbs will result in a denser crust.

Why do I need to freeze the burrata before frying?

Freezing helps firm the cheese, making it less likely to burst open during frying.

Can I prepare this ahead of time?

You can bread the burrata ahead of time and store it in the freezer for up to 2 hours before frying. Fry just before serving for the best texture.

What type of oil is best for frying?

Neutral oils with high smoke points like vegetable, canola, or sunflower oil are ideal.

Is there a gluten-free option?

Yes, use gluten-free flour and gluten-free panko breadcrumbs.

Can I bake the burrata instead of frying?

While possible, baking won’t produce the same crispiness. Air frying is a better alternative if avoiding oil.

What can I serve with fried burrata?

Pair it with a fresh tomato salad, basil pesto, crusty bread, or atop arugula with a drizzle of balsamic glaze.

Is burrata the same as mozzarella?

Not exactly. While both are made from mozzarella, burrata has a creamy interior, whereas mozzarella is entirely solid.

Can I use small burrata balls?

Yes, smaller burrata portions can be fried the same way, just reduce the frying time slightly.

Conclusion

Crispy Fried Burrata is a beautifully indulgent dish that brings luxury to your table with minimal effort. With its irresistible texture and rich cheese center, it’s a crowd-pleasing appetizer you’ll want to serve on repeat. Whether for entertaining or a solo treat, this recipe elevates simple ingredients into something truly memorable.

Crispy Fried Burrata with Creamy Cheese Center

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Author: Emma Delaney
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 43 minutes (including freezing time)
Yield: 1 serving 1x
Category: Appetizer
Method: Frying
Cuisine: Italian
Diet: Vegetarian

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Description

Golden and crispy on the outside with a luxuriously creamy cheese center, this fried burrata makes an indulgent appetizer or a decadent snack that’s quick and easy to prepare.

Ingredients

Units Scale

1 ball fresh burrata cheese (4 oz)
1/2 cup all-purpose flour
1 large egg, beaten
3/4 cup panko breadcrumbs
1/4 tsp garlic powder (optional)
Vegetable oil, for frying
Sea salt, to finish

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Instructions

Gently pat the burrata dry with paper towels and freeze for 30 minutes to firm up.
Set up a breading station with flour in one bowl, beaten egg in another, and panko mixed with garlic powder in a third.
Coat the burrata in flour, then dip in the egg, and coat with the panko mixture. For extra crunch, dip again in egg and panko.
Heat 1½ inches of vegetable oil in a deep pan to 350°F (175°C).
Carefully place the burrata into the hot oil and fry for 2–3 minutes, turning until golden brown.
Remove and drain on paper towels. Sprinkle with sea salt.
Serve immediately, allowing the creamy center to ooze when cut open.

Notes

Freezing the burrata helps it stay intact during frying.
Double coating ensures an extra crispy crust.
Serve with crusty bread or a side salad for a complete appetizer.

Nutrition

Serving Size: 1 ball
Calories: 390
Sugar: 1g
Sodium: 320mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 12g
Cholesterol: 95mg