Some recipes just feel like spring on a plate, and Fried Burrata Cheese with Spring Vegetables & Meyer Lemon Vinaigrette is one of them. The creamy cheese, crisp coating, and bright lemon vinaigrette bring a fresh twist to the kind of comfort I grew up loving.
Southern food isn’t just about heavy meals—it’s about balance, warmth, and flavor. This dish is a perfect example of that, and it’s a fun one to make when I want something just a little fancy without being fussy.
A Southern food classic
Southern cooking has always been about using what’s fresh and in season. I remember my grandmother’s kitchen smelling of fried food and fresh herbs in the springtime. She’d pick snap peas and asparagus from the backyard, toss them in a bowl with a splash of oil, and plate them next to something golden and fried. This recipe brings back that kind of memory—where the food feels special but simple, and every bite tastes like home.
There’s something comforting about frying cheese. It’s indulgent but familiar. Adding seasonal vegetables and lemon vinaigrette reminds me of how Southern food can be both rich and light at the same time. That contrast is what I’ve always loved—crunchy, creamy, fresh, and fried, all working together on one plate.
Ingredients
For the Fried Burrata
- 2 oz burrata cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Japanese breadcrumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- Vegetable, canola, or rice oil (for frying)
For the Assembly
- 2 oz blanched asparagus, diced
- 2 oz blanched sugar snap peas, diced
- 4 spring pea shoots
- 1 oz Meyer lemon vinaigrette
- Maldon sea salt (to taste)
- Edible flowers (for garnish)
- 4 pieces grilled bread (focaccia recommended)
For the Meyer Lemon Vinaigrette
- 2 small shallots, finely diced
- 1 garlic clove, minced
- Juice and zest of 1 Meyer lemon
- 3 tbsp golden balsamic vinegar
- 1 cup high-quality oil (such as extra virgin olive oil)
- Salt and black pepper (to taste)
How To Make Fried Burrata Cheese with Spring Vegetables & Meyer Lemon Vinaigrette
Start by getting your coating station ready for the burrata. You’ll flour the cheese, dip it in egg, and then press it into seasoned breadcrumbs. Then you’ll fry it quickly until golden and crisp. Next, you’ll blanch your spring vegetables—just enough to keep them crisp but take the raw edge off. This helps their flavor shine without overpowering the creamy burrata.
After that, mix up the Meyer lemon vinaigrette. The shallots and lemon need a few minutes to soften and bring out their brightness. Finally, assemble the dish with your fresh vegetables on the plate, top with that crispy cheese, and drizzle everything with the vinaigrette. Add some grilled focaccia on the side and finish with a sprinkle of sea salt and a few edible flowers if you like.
Serving Suggestions
This dish makes a great appetizer or light lunch. You can serve it on a big platter family-style with extra grilled bread on the side. It pairs well with a glass of sweet iced tea or a crisp white wine.
If you’re making dinner, this would sit nicely next to grilled chicken or a buttery shrimp dish. Let folks build little bites with the bread, cheese, and veggies—it’s all about relaxed, Southern-style eating.
Storage tips
If you have leftovers, keep the fried burrata in an airtight container in the fridge. It’s best eaten the same day, but you can reheat it in the oven at 350°F for about 10 minutes.
Store the vinaigrette in a jar in the fridge for up to five days and shake well before using. The vegetables should stay fresh for a day or two if you keep them chilled and separate from the dressing.
Southern farewell
I love how this dish brings together the best parts of Southern cooking—something fried, something fresh, and a whole lot of flavor. Whether you’re making it for guests or just for yourself, Fried Burrata Cheese with Spring Vegetables & Meyer Lemon Vinaigrette adds a little spring sunshine to your table.
It’s got that Southern spirit, through and through. Give it a try—you might just find it becomes a favorite.
This recipe comes to us from Executive Chef Patrick Prager of Silverado Resort’s The Grill, Mansion Bar and Terrace, Market and Bakery, and Banquets.
Fried Burrata Cheese with Spring Vegetables & Meyer Lemon Vinaigrette
Equipment
- Deep frying pan or pot
- Mixing bowls (for vinaigrette)
- Whisk
- Paper towels
- Tongs or serving spoon
Ingredients
For the Fried Burrata
- 2 oz burrata cheese
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups Japanese breadcrumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- Vegetable canola, or rice oil (for frying)
For the Assembly
- 2 oz blanched asparagus diced
- 2 oz blanched sugar snap peas diced
- 4 spring pea shoots
- 1 oz Meyer lemon vinaigrette recipe below
- Maldon sea salt to taste
- Edible flowers for garnish
- 4 pieces grilled bread focaccia recommended
For the Meyer Lemon Vinaigrette
- 2 small shallots finely diced
- 1 garlic clove minced
- Juice and zest of 1 Meyer lemon
- 3 tbsp golden balsamic vinegar
- 1 cup high-quality oil such as extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Set out three shallow bowls. Add flour to the first bowl. Add beaten eggs to the second bowl. In the third bowl, mix breadcrumbs with salt, pepper, and oregano.
- Roll the burrata gently in the flour until it’s coated all over. Dip it into the beaten eggs, letting the extra drip off. Press the cheese into the breadcrumbs until it’s covered on all sides.
- Heat oil in a deep pan to 350°F. Carefully lower the burrata into the hot oil. Fry for 1 to 2 minutes until the outside is golden and crisp. Remove and place on paper towels to drain.
- Bring a pot of water to a boil. Prepare a bowl of ice water on the side. Drop the asparagus into the boiling water and cook for 45 seconds. Move them to the ice bath right away. Repeat the same process with the sugar snap peas.
- In a bowl, mix shallots, garlic, lemon juice, and lemon zest. Let that sit for 15 minutes. Stir in golden balsamic vinegar, salt, and pepper. Slowly whisk in the oil until the dressing looks smooth and combined. Taste and adjust the seasoning.
- Lay out the blanched asparagus, snap peas, and pea shoots on a serving plate. Place the fried burrata on top of the vegetables. Drizzle everything with the Meyer lemon vinaigrette. Sprinkle Maldon sea salt on top. Garnish with edible flowers if you like. Serve with grilled focaccia bread on the side.
