Crispy Fried Burrata Recipe

Freeze burrata briefly

Place burrata balls on a parchment-lined tray and freeze for 20–30 minutes. Cooling firms the texture so they hold shape during breading and frying.

Prep breading stations

Set up three shallow bowls: one with the flour seasoned with 1/2 tsp salt and 1/4 tsp pepper; one with the eggs beaten with 2 tablespoons cold water; one with panko mixed with grated Parmesan and 1/2 tsp salt and 1/4 tsp pepper.

Bread the burrata

Working one at a time, dredge each chilled burrata in seasoned flour, tapping off excess; dip into egg wash; press firmly into panko-Parmesan mixture to coat completely. For a sturdier crust, repeat the egg and panko step for a double coating.

Fry burrata

Pour neutral oil into a heavy skillet or small deep pan to a depth of about 1/2 inch (approximately 1 cup). Heat over medium until oil registers 350°F (175°C) or a piece of bread sizzles immediately on contact. Fry burrata 1–2 at a time (do not overcrowd) for 1.5–2 minutes per side, turning gently with a slotted spatula, until golden brown and crisp. Remove to a paper-towel–lined plate and keep warm in a 200°F (95°C) oven while finishing the rest.

Preheat the oven to 400°F (200°C). Toss tomatoes with 2 tablespoons olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet. Roast 18–22 minutes until tomatoes are blistered and beginning to collapse. Remove from oven and set aside to cool slightly.

In a bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 tsp salt, and 1/4 tsp pepper. Add arugula and toss to coat lightly. Gently fold in 1/2 cup pesto so arugula is evenly dressed but not saturated. Taste and adjust seasoning.

While burrata and tomatoes cook, make a quick balsamic glaze: combine 1/2 cup balsamic vinegar and 1 teaspoon sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until syrupy and coats the back of a spoon, about 6–8 minutes. Let cool slightly — it will thicken more as it cools.

To plate: arrange dressed arugula in the center of four plates. Spoon roasted tomatoes over the arugula. Place a crispy burrata on top of each bed of greens and tomatoes. Drizzle 1–2 tablespoons balsamic glaze around and over each burrata. Scatter torn basil leaves and finish with a pinch of flaky sea salt and a grind of black pepper.