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A golden, crispy fried burrata sits atop a bed of spring vegetables, including sliced radishes, snap peas, and leafy greens, garnished with edible flowers and drizzled with Meyer lemon vinaigrette.

Fried Burrata Cheese with Spring Vegetables & Meyer Lemon Vinaigrette

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.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 1 Serving
Calories 3194 kcal

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.

Notes

Chef Patrick's Quotes:
 "Fried Burrata is a dish that embodies indulgence and freshness in perfect harmony. The crispy, golden crust gives way to a luscious, creamy center, while the vibrant spring vegetables and bright Meyer lemon vinaigrette add a refreshing contrast. The right pairing enhances these elements, making each bite even more memorable. For wine, a crisp Pinot Grigio or an unoaked Chardonnay works beautifully, offering bright acidity that cuts through the richness of the burrata while complementing the citrus notes in the vinaigrette. If you’re in the mood for something sparkling, a dry Brut or a classic Blanc de Blancs Sparkling adds elegance and effervescence, elevating the dish’s delicate textures. For cocktails, a citrus-forward Aperol Spritz or a gin-based Southside cocktail, with its hint of mint and fresh lemon, pairs effortlessly with the creamy, zesty flavors of this dish. Serve the fried burrata immediately after frying, while the cheese is still warm and flowing. Pair it with grilled focaccia to scoop up every delicious bite, and let this dish be the perfect start to a gathering where food, friendship, and Southern charm come together to inspire your kitchen adventures."

Nutrition

Serving: 1servingCalories: 3194kcalCarbohydrates: 204gProtein: 55gFat: 250gSaturated Fat: 42gPolyunsaturated Fat: 28gMonounsaturated Fat: 163gTrans Fat: 0.03gCholesterol: 368mgSodium: 2212mgPotassium: 890mgFiber: 24gSugar: 27gVitamin A: 1964IUVitamin C: 60mgCalcium: 760mgIron: 17mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Fried burrata, Fried Burrata Cheese, Fried Burrata Cheese with Spring Vegetables
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