Crispy Fried Burrata with Spicy Vodka Sauce is a fun twist on cheese! The creamy burrata is perfectly fried until golden, giving it a crunchy crust that’s oh-so-delicious.
If you love cheese and a little kick, this dish is for you! I can’t resist that gooey center combined with the spicy sauce. It’s a treat that makes any meal feel special! 😋
Key Ingredients & Substitutions
Burrata Cheese: This creamy cheese is the star of the dish! If you can’t find burrata, fresh mozzarella is a decent substitute, but it won’t have the same rich creaminess.
Panko Breadcrumbs: Panko gives that extra crunch! If you don’t have panko, regular breadcrumbs will work too. Just remember that they might not be as crispy, but they’ll still taste good.
Vodka: The vodka adds a unique flavor to the sauce. If you prefer not to use alcohol, you can substitute with vegetable broth, but the taste will be a bit different.
Heavy Cream: For a lighter version, you can use half-and-half or even Greek yogurt for a tangy twist! Keep in mind that it may change the final texture a bit.
How Do You Fry Burrata Without It Bursting?
Frying burrata can be tricky, but with the right techniques, you can achieve that perfect crispy ball! First, make sure to pat the burrata dry; excess moisture can cause it to burst in hot oil.
- Chilling the breaded burrata is key! Refrigerate for at least 15 minutes to help everything hold together during frying.
- Heat the oil properly to 350°F (175°C). If it’s too hot, the outside will cook too fast and might explode!
- Carefully lower the burrata into the oil, using a slotted spoon to avoid splashes. Fry in batches to avoid crowding the oil.
Crispy Fried Burrata with Spicy Vodka Sauce
Ingredients You’ll Need:
For the Burrata:
- 2 balls burrata cheese (about 4-5 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Spicy Vodka Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust for heat preference)
- 1/2 cup vodka
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes for preparation and cooking. You’ll need an additional 15 minutes for the burrata to chill after breading, so plan for around 45 minutes total. Perfect for an enjoyable cooking experience!
Step-by-Step Instructions:
1. Prepare the Burrata:
Start by gently patting the burrata balls dry with paper towels to remove any excess moisture. This helps them fry without bursting. Next, season them lightly with salt and pepper to enhance their flavor.
2. Bread the Burrata:
Set up your breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the two eggs until mixed. In the third bowl, add the panko breadcrumbs. To coat each burrata ball, first roll it in the flour, making sure it’s well covered, then dip it in the egg, and finally press it into the panko breadcrumbs for a crispy coating. For an extra crunch, you can repeat the egg and breadcrumb steps once more. Once coated, place the burrata balls on a tray and pop them in the fridge for at least 15 minutes to chill and firm up.
3. Make the Spicy Vodka Sauce:
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Carefully pour in the vodka and let it cook for 2-3 minutes to reduce slightly. Then, stir in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 10 minutes until thickened. Finally, reduce the heat to low and stir in the heavy cream, seasoning with salt and pepper to taste. Keep the sauce warm while you fry the burrata.
4. Fry the Burrata:
In a large deep pan or pot, heat about 2 inches of vegetable oil until it reaches 350°F (175°C). Gently lower the breaded burrata balls into the hot oil, frying them in batches to avoid overcrowding. Fry each ball for about 2-3 minutes, turning occasionally, until they are golden brown and crispy. Once done, carefully remove them with a slotted spoon and drain on paper towels.
5. Serve:
To serve, ladle some of the spicy vodka sauce onto plates or in bowls. Place a crispy fried burrata ball on top and garnish with fresh basil if desired. Enjoy your warm, gooey, and delicious appetizer right away!
This crispy fried burrata with spicy vodka sauce is sure to impress your guests or make for a delightful treat just for you. Enjoy every bite! ❤️
Frequently Asked Questions (FAQ)
Can I Use Mozzarella Instead of Burrata?
Yes, you can use fresh mozzarella as a substitute for burrata. However, keep in mind that mozzarella won’t have the same creamy center, so the texture will differ slightly.
What If I Don’t Have Vodka for the Sauce?
If you prefer not to use vodka, you can substitute it with vegetable broth or white wine. This will alter the flavor a bit, but the sauce will still be tasty!
How Do I Store Leftovers?
Store any leftover fried burrata and spicy vodka sauce separately in airtight containers in the fridge for up to 2 days. Reheat the sauce on the stove and serve the burrata fresh, if possible, to maintain its crispiness.
Can I Make the Sauce Ahead of Time?
Absolutely! You can make the spicy vodka sauce ahead of time and store it in the fridge for up to 3 days. Just reheat before serving. It actually tastes even better the next day as the flavors meld together!