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Fried Burrata with Spicy Vodka Style Sauce Recipe
Ash Tyrrell

Fried Burrata with Spicy Vodka Style Sauce Recipe

I just made this fried burrata with spicy vodka-style sauce, and honestly, it turned out even better than I expected. The crunchy outside and creamy cheese inside create such a satisfying bite. When I poured the warm spicy sauce underneath, it felt like something straight out of a restaurant kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 burrata cheese balls – Use fresh burrata; avoid overly watery ones so breading sticks properly.
  • ⅓ cup all-purpose flour – Helps create a dry surface so coating adheres well.
  • 2 –3 large eggs whisked – Acts as the glue for breadcrumbs.
  • 1 cup panko breadcrumbs – Panko gives a lighter crunchier crust than regular crumbs.
  • ¼ cup freshly grated Parmesan cheese – Adds savory depth; freshly grated melts better.
  • ½ tablespoon Italian seasoning – Optional but enhances flavor with herbs.
  • Salt and black pepper – Season each layer for balanced taste.
  • Vegetable oil for frying – Neutral oil works best for crisp frying.
  • ¼ cup olive oil – Base for the sauce flavor.
  • 1 tablespoon minced garlic – Fresh garlic adds warmth and aroma.
  • ⅔ cup tomato paste – Gives body and rich tomato flavor to the sauce.
  • 1⅓ cup heavy cream – Makes the sauce smooth and luxurious.
  • 1 teaspoon red pepper flakes – Adds spicy heat; adjust to taste.
  • 2 teaspoons dried basil – Adds herbal aroma to sauce.
  • 2 tablespoons butter – Optional but creates silky finish.
  • Fresh basil leaves – For garnish and fresh flavor.

Method
 

  1. Pat the burrata dry using paper towels so coating sticks properly. Prepare three bowls containing flour, whisked eggs, and breadcrumb mixture. Season each layer lightly to build flavor.
  2. Coat burrata gently in flour, dip into egg, then roll in breadcrumb mixture. Repeat egg and breadcrumb coating if you want extra crunch. Chill coated cheese briefly so coating firms up.
  3. Heat oil to medium-high temperature and carefully add coated burrata. Fry until golden and crisp, about 2–3 minutes per side. Remove and drain on paper towels.
  4. Heat olive oil in saucepan and sauté garlic until fragrant. Stir in tomato paste and cook until slightly darkened. Slowly whisk in cream until smooth.
  5. Add red pepper flakes, basil, salt, and pepper to sauce. Simmer until thickened, then stir in butter and Parmesan for richness. Keep sauce warm for serving.
  6. Spread warm sauce on a serving plate and place fried burrata on top. Garnish with fresh basil and serve with toasted bread. Cut open burrata and enjoy the creamy center.

Notes

  • I chill the breaded burrata for 15 minutes so coating stays firm while frying.
  • I keep oil temperature steady so cheese doesn't leak out.
  • I always serve immediately because crispiness fades quickly.
  • I simmer sauce a bit longer for deeper flavor.