Mozzarella sticks have nothing on this fried burrata. It’s heavy and rich, making it the perfect cheesy appetizer to share. The creamy burrata filling is warm and melty, while a crispy tortilla chip crust forms around the chorizo. Look for chorizo that doesn’t have large pieces of fat so the ball will form smoothly. Fry the ball low and slow to get the burrata melty without burning the chips. You can enclose the burrata in chorizo and chill it ahead of time, and then dredge it just before frying.

Paige Grandjean


Credit: Caitlin Bensel; Food Styling: Paige Grandjean; Prop Styling: Audrey Davis

Recipe Summary

15 mins
25 mins
Serves 4 (serving size: 1/4 chorizo-burrata ball)


Ingredient Checklist


Instructions Checklist
  • Pour oil to a depth of 2 inches into a Dutch oven; heat over medium to 325°F.

  • Meanwhile, place flour in a small bowl; place egg in a second small bowl, and chips in a third small bowl. Set aside.

  • Pat chorizo into a thin patty in the palm of your hand; gently wrap around burrata ball, pinching and sealing to completely enclose cheese. Dredge chorizo ball in flour; dip in egg, and roll in crushed chips to coat. Carefully transfer to hot oil, and cook, turning occasionally, until golden brown, 10 to 12 minutes. Transfer to a plate lined with paper towels to drain. Serve immediately.