The Ultimate Fried Burrata Guide
Crispy outside, molten inside – the indulgent twist on classic burrata
“Imagine biting into a golden, crispy shell and discovering a warm, oozing center of creamy burrata…”
That’s the magic of fried burrata—a bold, indulgent twist on the classic Italian cheese that’s perfect for stealing the show at any gathering. Unlike traditional burrata, which is served fresh and soft, this version is breaded and fried to create a delightful contrast.
[Visual: Golden fried burrata with oozing center]
What Is Fried Burrata?
Fried burrata is a game-changer for cheese lovers. It starts with a ball of burrata—a mozzarella pouch filled with creamy stracciatella—and gets coated in a crispy breadcrumb shell. When fried, the outside turns golden and crunchy, while the inside stays warm, soft, and gloriously gooey. Serve it over fresh greens and tomatoes for a delightful burrata salad, or enjoy it on its own as a rich appetizer.
Key Difference:
Unlike mozzarella sticks, fried burrata has a rich, buttery center that spills out when cut.
This dish is a favorite at trendy restaurants and home kitchens alike, perfect as a showstopping appetizer or a decadent addition to a salad. Whether deep-fried for maximum crunch or air-fried for a lighter take, fried burrata is all about bold textures and flavors that make every bite unforgettable.
Fried Burrata Recipe
Ingredients
- • 1-2 burrata cheese balls (4-8 oz each, chilled)
- • 1 cup all-purpose flour
Instructions
- 1
Chill the Burrata
Keep burrata in the fridge until ready to bread. Cold cheese holds its shape better during coating.
Serving Inspiration
Fried Burrata Salad
Place on arugula with tomatoes and balsamic glaze
Pro Tip: Add seasonal fruits like peaches or figs
Charcuterie Centerpiece
Pair with prosciutto, olives, and crusty bread
Perfect for entertaining
Pasta Topper
Place atop spicy vodka pasta for creamy richness
Cut open to let the cream sauce mingle
Fried Burrata FAQs
Can you air-fry burrata?
Yes! Air-fry at 375°F for 8-10 minutes for a lighter version.
Best sauces to serve?
Try spicy vodka, romesco, or balsamic glaze.