Name: Post & Unions Crispy Burrata Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces fresh burrata balls; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.75 cups all-purpose flour; 1 cups fine dry breadcrumbs (panko for extra crunch); 0.25 cups grated Parmesan cheese; 2 pieces large eggs; 3 tbsp whole milk; 1 tsp Italian seasoning; 0.5 tsp garlic powder; 0.25 tsp smoked paprika; 0.5 tsp fine salt; 0.25 tsp freshly ground black pepper; 2 cups neutral oil for frying (vegetable or canola); 1 tbsp unsalted butter (optional, for finishing drizzle); 8 leaves fresh basil leaves; 1 tsp lemon zest; 0.5 tsp flaky sea salt (for finishing); 2 cups microgreens or arugula (optional base); 2 tbsp balsamic reduction or aged balsamic; 1 tbsp extra-virgin olive oil

Method

Burrata

Drain and season

Remove burrata from packaging and gently pat dry with paper towels. Transfer to a plate and let rest at room temperature for 15 minutes so the cheese firms slightly—this helps prevent bursting during handling. Sprinkle each burrata lightly with the 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper; set aside.

If burrata are large (over 3.5–4 oz), you can portion them into smaller balls (about 2–3 oz each) using a sharp knife and gentle hands. Keep them chilled briefly if they become too soft while handling.

Crisp Coating

Set up dredging station

Place the flour in a shallow bowl or plate. In a second shallow bowl whisk together eggs and milk until smooth. In a third shallow bowl combine the panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, smoked paprika, 1/2 tsp fine salt, and 1/4 tsp black pepper; mix well.

Chill burrata

For best results, transfer the seasoned burrata to a small tray and freeze uncovered for 15–20 minutes. This firms the interior so the coating adheres without the burrata bursting when fried.

First coat

Working with one burrata at a time, lightly dredge in flour, tapping off excess. Dip fully into the egg wash, allowing excess to drip back into the bowl. Press gently into the breadcrumb mixture, turning to coat thoroughly. Place on a lined tray. Repeat for remaining burrata.

Double coat for extra crunch

For a sturdier crust, return each coated burrata to the egg wash and then again to the breadcrumb mixture for a second coating. This double layer will reduce leakage and increase crispiness.

Once coated, refrigerate the breaded burrata on the tray for another 10–15 minutes to set the coating while you prepare the oil.

Frying / Finishing

Heat the oil

Pour 1½–2 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches. Warm over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil—if it sizzles and browns in about 30–40 seconds, it's ready.

Fry the burrata

Carefully lower one or two burrata into the oil (do not overcrowd). Fry 1.5–2 minutes per side, turning once with a slotted spoon or spatula, until the crust is golden brown and crisp. Total fry time should be 3–4 minutes depending on size—avoid overcooking to prevent bursting.

Drain and finish

Use a slotted spoon to transfer the fried burrata to a paper-towel-lined tray to drain for 1 minute. If using, add 1 tablespoon unsalted butter to the hot pan for about 15 seconds to brown slightly, then spoon the melted butter over each burrata for flavor and sheen.

Plate and garnish

Arrange microgreens or arugula on serving plates, drizzle with 1 tbsp extra-virgin olive oil and divide 2 tbsp balsamic reduction among plates. Place a fried burrata on each bed of greens. Sprinkle with flaky sea salt (about 1/2 tsp divided), a few torn basil leaves, and 1 tsp lemon zest per plate for brightness. Finish with a crack of fresh black pepper to taste.

Serve immediately while the crust is hot and the interior is creamy. Provide crusty bread or crostini alongside for dipping into the molten center.