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Fried Burrata with Spicy Sauce

Enjoy the contrast of a crisp golden exterior and gooey creamy center of burrata, paired with a vibrant spicy sauce for a delicious indulgence.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Fried Burrata
  • 4 pieces small burrata balls (about 2.5–3 oz each), well-drained
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten with 1 tbsp water
  • 1 cup panko breadcrumbs (seasoned with 1 tsp sea salt and 1/2 tsp black pepper)
  • 1/4 cup finely grated Parmesan (optional, in the panko for savory depth) Optional
  • Vegetable or canola oil for frying (enough for a 1–1.5” shallow fry)
  • Flaky sea salt, for finishing
  • Fresh basil leaves and lemon zest, for garnish
  • Crusty bread or grilled sourdough, for serving
For the Spicy Sauce
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter finish)
  • 2–3 tbsp sriracha or your favorite hot sauce (adjust to taste)
  • 1 tsp smoked paprika
  • 1 tsp honey or agave (balances heat)
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove, finely grated
  • Salt and black pepper to taste
  • 1–2 tsp extra-virgin olive oil (to loosen and round the sauce)

Method
 

Preparation
  1. Prepare the burrata: pat each ball dry on paper towels. Place them on a tray and freeze for 20–25 minutes.
  2. Make the spicy sauce: whisk mayonnaise, sriracha, smoked paprika, honey, lemon juice, grated garlic, and olive oil until smooth. Chill while you finish the burrata.
  3. Set up a dredging station: one shallow bowl with flour, a second with beaten eggs, and a third with panko breadcrumbs combined with Parmesan (if using), a pinch of salt, and pepper.
  4. Gently coat each chilled burrata: roll in flour, dip in egg, then press into panko until evenly cloaked. Chill for 10 minutes.
  5. Heat the oil in a heavy skillet to a depth of about 1–1.5 inches and heat to 350°F (175°C).
Cooking
  1. Fry the burrata: working in batches, lower each burrata into the oil and fry for 1.5–2 minutes, turning gently until evenly golden.
  2. Drain on a paper towel-lined plate and let rest for 1 minute. Finish with flaky sea salt and black pepper.
Serving
  1. Place fried burrata on a warmed platter, spoon the spicy sauce around each ball, scatter torn basil and lemon zest, and serve immediately with warm crusty bread.

Notes

Serve hot and immediate to enjoy the contrast between crust and cream. Panko gives the lightest, most delicate crunch. Keep oil temperature steady to avoid greasy crust.