Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Stir in the tomato paste and cook for 2–3 minutes until slightly darkened.
Slowly whisk in the heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper to taste.
Stir in the parmesan cheese and butter, letting them melt into the sauce. Adjust seasoning as needed, and set aside.
PREPARE BREADING
In one shallow bowl, mix the flour with a pinch of salt and black pepper.
In a second bowl, whisk the eggs until smooth.
In a third bowl, combine Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper.
BREAD THE BURRATA
Pat the burrata rounds dry with a paper towel.
Coat each burrata round in the flour mixture, then dip it into the whisked eggs, and finally roll it in the Panko mixture, pressing gently to ensure an even coating.
Repeat the egg and Panko steps for a double coating if desired for extra crispiness.
FRY & ASSEMBLY
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). There should be enough oil to fully submerge the burrata.
Carefully lower the breaded burrata into the hot oil and fry until golden brown and crispy, about 2–3 minutes. Remove and drain on a paper towel-lined plate.
Spoon the warm vodka-style sauce onto a serving plate. Place the fried burrata on top and garnish with fresh basil and more parmesan.
Serve immediately with crusty bread for dipping. Enjoy!
Instructions
MAKE THE SAUCE
Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Stir in the tomato paste and cook for 2–3 minutes until slightly darkened.
Slowly whisk in the heavy cream until smooth. Add red pepper flakes, dried basil, salt, and pepper to taste.
Stir in the parmesan cheese and butter, letting them melt into the sauce. Adjust seasoning as needed, and set aside.
PREPARE BREADING
In one shallow bowl, mix the flour with a pinch of salt and black pepper.
In a second bowl, whisk the eggs until smooth.
In a third bowl, combine Panko breadcrumbs, grated parmesan, Italian seasoning, salt, and black pepper.
BREAD THE BURRATA
Pat the burrata rounds dry with a paper towel.
Coat each burrata round in the flour mixture, then dip it into the whisked eggs, and finally roll it in the Panko mixture, pressing gently to ensure an even coating.
Repeat the egg and Panko steps for a double coating if desired for extra crispiness.
FRY & ASSEMBLY
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). There should be enough oil to fully submerge the burrata.
Carefully lower the breaded burrata into the hot oil and fry until golden brown and crispy, about 2–3 minutes. Remove and drain on a paper towel-lined plate.
Spoon the warm vodka-style sauce onto a serving plate. Place the fried burrata on top and garnish with fresh basil and more parmesan.
Serve immediately with crusty bread for dipping. Enjoy!
