Name: Fried Burrata with Spicy Vodka-Style Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 1 tablespoon fresh garlic, finely minced; 2/3 cup tomato paste; 1 1/3 cup heavy cream; 1 teaspoon red pepper flakes, to taste; 2 teaspoons dried basil; Salt and pepper, to taste; 1/2 cup freshly grated parmesan, more to taste; 2 tablespoons unsalted butter; 1/3 cup all-purpose flour; Salt, to taste; Black pepper, to taste; 2 to 3 large eggs, whisked; 1 cup Panko breadcrumbs; 1/4 cup grated parmesan; 1/2 tablespoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 burrata rounds; Vegetable oil, for frying; Fresh basil, for garnish; Grated parmesan, for garnish

Jump to Recipe

If you’re searching for a show-stopping appetizer that’s equal parts indulgent and exciting, look no further than Fried Burrata with Spicy Vodka-Style Sauce. This dish wraps ultra-creamy burrata cheese in a golden, shatteringly crisp crust, then sets it atop a swoon-worthy bed of rich, spicy, tomato-infused vodka sauce. Each bite delivers a perfect contrast of cool, gooey cheese and a warm, punchy sauce—truly a taste worth sharing with friends (or keeping all to yourself!).

Fried Burrata with Spicy Vodka-Style Sauce Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable Fried Burrata with Spicy Vodka-Style Sauce is simple: start with quality, fresh ingredients and build layers of flavor from there. Every element—whether it’s the peppery olive oil or the delicate basil—intensifies the dish’s taste, texture, or vibrant color. Here’s your roadmap to deliciousness:

1/4 cup extra virgin olive oil: Offers a peppery backbone for the sauce and helps bloom garlic’s aromatics.
1 tablespoon fresh garlic, finely minced: Brings depth and a tantalizing savory note.
2/3 cup tomato paste: Concentrated tomato flavor, essential for that velvety vodka-style sauce.
1 1/3 cup heavy cream: Makes the sauce rich, smooth, and dreamy.
1 teaspoon red pepper flakes, to taste: Provides the perfect spicy kick; adjust for your desired heat.
2 teaspoons dried basil: Adds earthy, herbaceous undertones.
Salt and pepper, to taste: Balances all the flavors—season generously.
1/2 cup freshly grated parmesan, more to taste: Nutty and salty, this cheese is the magic touch for depth.
2 tablespoons unsalted butter: Finishes the sauce with velvety gloss and flavor.
1/3 cup all-purpose flour: First stop in the breading for crucial crispiness.
Salt, to taste: Enhances the flour to ensure the crust is never bland.
Black pepper, to taste: Adds subtle heat directly into the breading layers.
2 to 3 large eggs, whisked: Acts as the sticky anchor between flour and breadcrumbs.
1 cup Panko breadcrumbs: The key to that extra-light, crunchy jacket.
1/4 cup grated parmesan: Helps the crust develop deep flavor and golden color.
1/2 tablespoon Italian seasoning: Infuses the outer layer with classic herb notes.
1 teaspoon salt: Ensures seasoning runs deep into the coating.
1/2 teaspoon black pepper: Just a little extra zing for the crispy layer.
2 burrata rounds: The star of the show—creamy, luscious, and decadent.
Vegetable oil, for frying: Neutral in taste and perfect for getting things perfectly crispy.
Fresh basil, garnish: A sprinkle of freshness that pops on the plate.
Grated parmesan, garnish: Never too much parmesan, especially for the finishing touch.

How to Make Fried Burrata with Spicy Vodka-Style Sauce

Step 1: Make the Spicy Vodka-Style Sauce

Start by heating your olive oil in a medium saucepan over medium heat, then stir in that finely minced garlic. When the kitchen starts to smell irresistible (about a minute), add your rich tomato paste and cook until it’s a shade deeper. Whisk in heavy cream slowly—take your time here for that silky texture—then add red pepper flakes, dried basil, and your salt and pepper to taste. At the end, slip in the parmesan and cold butter. They’ll melt and marry into the sauce, making it glossy and ultra-flavorful. Keep it warm to bathe the burrata later.

Step 2: Prepare the Dredging Stations

Grab three shallow bowls: one for seasoned flour, another for whisked eggs, and the third for your Panko magic (Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper mixed together). This lineup is what transforms humble burrata into a crispy fantasy. Having everything ready and in assembly-line order makes the process smooth and mess-free.

Step 3: Bread the Burrata

Gently pat the burrata rounds dry—this is a little step, but it makes the biggest difference in getting the coating to stick. Roll each round in the flour until completely dusted, give them a dip in egg (let the excess drip off), and then lovingly coat each one in the Panko mixture. Press lightly so it adheres well. For extra crunch, repeat the egg and Panko step: double-dipping means maximum crispiness!

Step 4: Fry to Golden Perfection

Fill a heavy pan with enough vegetable oil to submerge your burrata about halfway, and heat it to 350°F (test with a thermometer or a breadcrumb). Fry each burrata, turning carefully, until golden brown all over—this usually takes 2 to 3 minutes. Don’t overcrowd the pan, and let them drain on a paper towel so the crust stays crackly.

Step 5: Assemble and Serve

Spoon a generous pool of that spicy vodka-style sauce onto a plate, top with your still-warm fried burrata, and finish with fresh basil leaves and a blizzard of grated parmesan. The dramatic contrast of cold, dreamy cheese and hot, spicy sauce is what makes Fried Burrata with Spicy Vodka-Style Sauce so memorable. Serve immediately, and watch the smiles around your table.

How to Serve Fried Burrata with Spicy Vodka-Style Sauce

Garnishes

You can brighten this plate even further with a few artfully torn fresh basil leaves, an extra snowfall of parmesan, and maybe a whisper of black pepper. These finishing touches don’t just look pretty—they add bursts of flavor and aroma that make the whole experience more special.

Side Dishes

Serve your Fried Burrata with Spicy Vodka-Style Sauce with crusty toasted bread or garlic crostini for scooping up every drop of that luscious sauce. A simple arugula salad with lemon vinaigrette or roasted vegetables can add freshness and balance out the richness of the cheese and sauce.

Creative Ways to Present

Take your presentation up a notch by serving each burrata round on individual appetizer plates, surrounded by vibrant sauce. Or, offer as part of a tapas spread, cut into quarters for sharing. For dinner parties, arrange on a platter with piles of grilled bread and an extra bowl of sauce for dunking—unexpected and incredibly inviting!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover fried burrata (a rare occurrence!), let them cool fully, then refrigerate in an airtight container. The sauce can be stored separately in a jar or container. Both will keep well for up to two days—just know the crispiness won’t be as dramatic after refrigeration, but the flavor remains delightful.

Freezing

For best results, freeze the breaded (but not yet fried) burrata rounds on a baking sheet until solid, then transfer them to a freezer bag. They can stay frozen for up to one month. When ready, fry directly from frozen for a few extra minutes so the crust crisps up and the cheese gets gooey in the middle—no need to thaw.

Reheating

To reheat cooked fried burrata, put them in a 350°F oven for 6–8 minutes, or until heated through and the crust is re-crisped. The microwave will melt the cheese but make the coating soggy, so stick to the oven or an air fryer if possible. Warm the vodka-style sauce on the stove or in the microwave and assemble as originally described.

FAQs

Can I use mozzarella instead of burrata?

Mozzarella can work in a pinch, but it lacks the creamy interior that makes Fried Burrata with Spicy Vodka-Style Sauce so decadent. Burrata’s soft, milky center is truly what sets this dish apart and gives it its signature wow factor.

Do I have to use vodka in the sauce?

Actually, despite the name, this “vodka-style” sauce doesn’t rely on vodka at all! All the flavor comes from the tomato, cream, Parmesan, and spices, so it’s family-friendly and suitable for anyone avoiding alcohol.

Is it possible to bake instead of fry?

You can bake your breaded burrata for a lighter option. Place the coated rounds on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F until golden brown, about 12–15 minutes. You won’t get quite the same crispness as frying, but the results are still totally crave-worthy.

How do I keep the burrata from leaking while frying?

Make sure to double-coat with egg and Panko, and handle the burrata gently. Also, keep the oil hot enough so the exterior crisps before the cheese starts to melt out. Chilling the breaded rounds for 30 minutes before frying can also help keep everything intact.

Can I make the sauce in advance?

Absolutely! The spicy vodka-style sauce can be made a day ahead and stored in the fridge. Just reheat gently before serving, and whisk in a little extra cream or butter if it seems too thick.

Final Thoughts

If you’re ready to wow yourself and your guests, Fried Burrata with Spicy Vodka-Style Sauce deserves a place on your table. It’s rich, bold, and so much fun to make and share—don’t be surprised if it becomes your new signature appetizer!

Fried Burrata with Spicy Vodka-Style Sauce Recipe

★★★★★

4.9 from 28 reviews

Author: anna
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Indulge in the luxurious and flavorful experience of Fried Burrata with a Spicy Vodka-Style Sauce. This recipe combines the creamy richness of burrata cheese with a zesty vodka sauce, resulting in a crispy, gooey, and delicious dish that is perfect for a special occasion or a gourmet appetizer.

Instructions

MAKE THE SAUCE – Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2–3 minutes until slightly darkened. Slowly whisk in the heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper to taste. Stir in the parmesan cheese and butter, letting them melt into the sauce. Adjust seasoning as needed, and set aside.
PREPARE BREADING – In one shallow bowl, mix the flour with a pinch of salt and black pepper. In a second bowl, whisk the eggs until smooth. In a third bowl, combine Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper.
BREAD THE BURRATA – Pat the burrata rounds dry with a paper towel. Coat each burrata round in the flour mixture, then dip it into the whisked eggs, and finally roll it in the Panko mixture, pressing gently to ensure an even coating. Repeat the egg and Panko steps for a double coating if desired for extra crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Italian