Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F.

While the oil is heating, prepare the burrata by draining and patting it dry with paper towels.

Set up a breading station with flour in one dish, whisked eggs in another, and a mixture of breadcrumbs, salt, black pepper, garlic powder, and crushed red pepper flakes in a third dish.

Coat each burrata ball in flour, dip it into the beaten eggs, and then coat it in the breadcrumb mixture.

Once the oil is hot, add the breaded burrata to the skillet in batches, frying for about 2-3 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

For the spicy vodka sauce, heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

Add crushed tomatoes, vodka, salt, black pepper, and crushed red pepper flakes to the saucepan. Simmer for 10 minutes, then stir in heavy cream and cook for an additional 5 minutes until the sauce is creamy and heated through.

Serve the crispy fried burrata drizzled with the spicy vodka sauce and garnish with fresh basil.