Ingredients

4 oz Burrata (Substitute with fresh mozzarella if desired)

1 cup All-purpose flour (Use gluten-free flour if needed)

2 large Eggs (Can use a vegan egg substitute)

1 cup Panko breadcrumbs (Regular breadcrumbs can be used but won’t be as crunchy)

1/2 cup Mayonnaise (Use vegan mayo for a dairy-free version)

2 tablespoons Sriracha (Adjust for desired heat level)

1 tablespoon Honey (Agave syrup can be used as a vegan alternative)

1 tablespoon Lime juice (Lemon juice can be used if lime isn’t available)

1 clove Garlic (Fresh garlic is best)

to taste Salt (Use sea salt for a better flavor)

to taste Pepper (Use freshly ground for the best flavor)

2 cups Vegetable oil (Can use canola or peanut oil)

1/4 cup Fresh cilantro (Optional, omit if not preferred)

Instructions

Step 1: Pat dry the burrata balls gently with a paper towel to remove any excess moisture.

Step 2: Set up your breading station with three bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3: Coat each burrata ball in flour first, then dip it into the egg, and finally roll it in the panko breadcrumbs, ensuring an even coating.

Step 4: Heat the vegetable oil in a frying pan to 350°F (175°C). Using a thermometer is recommended for accurate temperature.

Step 5: Carefully place the coated burrata balls into the hot oil. Fry for 2 to 3 minutes per side, until they become golden brown and crispy.

Step 6: Remove the fried burrata from the oil and drain on paper towels to remove excess oil.

Step 7: In a small bowl, whisk together mayonnaise, Sriracha, honey, lime juice, and minced garlic until smooth to create the spicy dipping sauce.

Step 8: Arrange the crispy fried burrata on a platter and drizzle with the spicy sauce or serve the sauce on the side for dipping. Garnish with fresh cilantro if desired.

Tips & Variations

For a vegan-friendly version, use vegan mayo and an egg substitute such as flax or aquafaba in the breading process.

Keep the burrata well chilled before frying to help maintain its shape and prevent leaking.

Try adding a sprinkle of smoked paprika or cayenne pepper to the flour for an extra layer of flavor.

Serve with a side of fresh greens or a simple salad to balance the richness.

Storage

Fried burrata is best enjoyed fresh for optimal crispiness. If you must store leftovers, place them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven to regain some crunch, but note the cheese texture may soften. The spicy dipping sauce can be stored in the refrigerator for up to 3 days.

FAQs

Can I prepare the burrata ahead of time?

It’s best to bread and fry burrata just before serving to ensure the coating stays crispy and the cheese remains creamy inside. Breading can be done shortly beforehand to save time.

What can I substitute for burrata?

If burrata is unavailable, fresh mozzarella balls work as a good substitute. The texture will be a bit different, less creamy inside, but still tasty when fried and served with the spicy sauce.