Fried Burrata Spicy Sauce Treat

Crispy on the outside and luxuriously creamy inside fried burrata dipped in a punchy spicy sauce is the showstopper appetizer that always wows at gatherings and dinner parties. This recipe gives burrata a golden panko crust and pairs it with a sharp and balanced sauce that hits every taste bud. It is the kind of treat I make when I want something that feels restaurant worthy but comes together simply in my home kitchen.

I was inspired to make this after tasting fried mozzarella sticks on vacation and wondered what would happen with burrata Instead of a regret I found my new party favorite and now friends ask for it by name every game day

Ingredients

• Large burrata balls: Burrata brings an unmatched creaminess To pick the best look for ones packed in water that feel heavy for their size
• All purpose flour: Helps the coating stick Use fresh flour for a light crust
• Large eggs beaten: Acts as glue between layers Cage free eggs taste best
• Panko breadcrumbs: Create the crunchiest shell Japanese brands often have lighter flakes
• Vegetable oil for frying: Neutral flavor and high smoke point Make sure it is fresh for clean taste
• Salt and pepper: Seasons every layer Use good sea salt and freshly ground black pepper if possible
• Mayonnaise: Forms the base of the spicy sauce Full fat versions give the best texture
• Sriracha: Adds heat and garlic Undertone A classic for spicy lovers
• Honey: Balances the heat with sweetness Look for golden and runny honey
• Lime juice: Delivers bright acidic zip Juice it fresh for fullest flavor
• Garlic minced: Brings savory depth to the sauce Fresh cloves make the difference
• Fresh cilantro chopped: For garnish Adds color and herbaceous notes to each bite

Instructions

Prepare the Burrata:

Pat each burrata ball dry thoroughly with a paper towel Focus on removing as much surface moisture as possible so the coating sticks and fries evenly

Set Up Your Breading Station:

Line up three shallow bowls In one mix flour with salt and pepper In the second bowl place your beaten eggs In the third spread out panko breadcrumbs for easy rolling

Bread the Burrata:

Gently roll a burrata ball first in seasoned flour making sure every side is lightly coated Tap off excess Next dip the floured ball into the beaten eggs allowing all sides to soak up the egg Finally transfer it to the bowl of panko Roll and press breadcrumbs onto every part so the cheese is fully sealed Repeat for all burrata

Heat the Oil:

Pour vegetable oil into a large skillet to create a depth of about two inches Set over medium high heat and use a deep fry thermometer to check for three hundred fifty degrees Fahrenheit A crisp sizzle when a panko crumb drops in signals it is ready

Fry the Burrata:

Ease the coated burrata into the hot oil using a spoon Fry for about two to three minutes per side or until the crust turns deep golden brown Use tongs to rotate as needed Transfer fried cheese to a plate lined with paper towels to drain excess oil

Make the Spicy Sauce:

Combine mayonnaise Sriracha honey fresh lime juice and minced garlic in a small bowl Whisk until completely smooth Taste and adjust heat or sweetness to your liking

Plate and Serve:

Set fried burrata on a serving platter Drizzle with spicy sauce or serve on the side Sprinkle generously with chopped cilantro for color and freshness

Burrata is my secret weapon for appetizers This creamy center is always a surprise to guests and my family often races for the last piece because that melty inside never gets old

Storage Tips

Fried burrata is best enjoyed fresh If you have leftovers store them in the refrigerator on a paper towel lined plate wrapped loosely in foil To reheat use a hot oven or air fryer for just few minutes to restore the crisp Do not microwave as it makes the coating soggy

Ingredient Substitutions

If burrata is hard to find try buffalo mozzarella drained and patted dry You can swap Sriracha for another chili sauce or use Greek yogurt instead of mayonnaise for a lighter sauce Gluten free panko works well and keeps the crunch

Serving Suggestions

Pair fried burrata with a fresh arugula salad and sliced tomatoes for a summery starter The creamy spicy sauce also goes great with roasted vegetables or drizzled over grilled chicken Serve each ball whole or cut in halves to show off the gooey center

Cultural and Historical Notes

Burrata is originally from Southern Italy and was created to use up leftover bits of mozzarella and cream Frying cheese for appetizers is popular around the globe from Italian suppli to Latin American queso frito Here the Italian spirit and Asian inspired sauce meet in a craveable combo

Seasonal Adaptations

In summer serve it with a tomato and basil salad In winter add a pinch of smoked paprika to the breadcrumbs Try swapping lime for lemon in spring for brighter flavor

Success Stories

Last new years eve this dish vanished in five minutes and the spicy sauce was devoured with bread Everyone wanted the recipe and I have since taught even my teenage nephew how to make it Never fails to impress

Freezer Meal Conversion

You can prepare the breaded but unfried burrata ahead of time Place on a tray in the freezer until solid then transfer to a freezer container When ready to enjoy fry straight from frozen adding just a minute to cook time for the perfect texture

You are sure to impress with this restaurant-worthy appetizer and the spicy sauce is the ultimate finishing touch. Enjoy every crunchy creamy bite!

Recipe Q&A

→ How do you keep burrata from leaking during frying?

Carefully pat burrata dry, coat thoroughly in flour, egg, and panko, and fry in hot oil to quickly seal the crust.

→ Can you make the spicy sauce milder?

Yes, reduce the Sriracha or add more mayonnaise and honey for a gentler, creamier flavor profile.

→ What's the best oil for frying burrata?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, for even, crispy frying.

→ How should fried burrata be served?

Serve immediately while hot, either drizzled with spicy sauce or with the sauce on the side for dipping.

→ What pairs well with this dish?

Try pairing with fresh greens, toasted bread, or grilled vegetables for added texture and color.