Ingredients

For the Burrata Bombs

• 6 small burrata balls (about 4 ounces/115g each)
• ½ cup basil pesto
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 2 cups Italian-style panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• Vegetable oil, for frying (if frying)

For Serving

• 2 cups warm marinara sauce
• Fresh basil leaves
• Extra grated Parmesan cheese
• Crushed red pepper flakes (optional)
• Balsamic glaze, for drizzling (optional)

Equipment

• Small sharp knife
• Mixing bowls
• Shallow breading dishes
• Baking sheet
• Wire rack
• Deep skillet or Dutch oven (for frying)
• Slotted spoon
• Paper towels
• Cooking thermometer (recommended)

Instructions

Step 1: Prepare the Burrata

Drain the burrata and gently pat each ball dry with paper towels.

Using a small sharp knife, carefully make a small opening at the top of each burrata ball.

Use a small spoon to create a pocket inside without tearing the outer shell.

Fill each burrata with about 1 tablespoon of basil pesto.

Gently press the opening closed.

Place the stuffed burrata on a parchment-lined tray and refrigerate for 20 minutes to firm up before breading.

Step 2: Prepare the Breading Station

Set up three shallow bowls:

Bowl 1

• All-purpose flour

Bowl 2

• Eggs
• Milk

Whisk until smooth.

Bowl 3
Combine:

• Panko breadcrumbs
• Parmesan cheese
• Garlic powder
• Italian seasoning
• Onion powder
• Salt
• Black pepper

Mix thoroughly.

Step 3: Coat the Burrata

Working one at a time:

• Roll the chilled burrata in flour, coating completely.
• Dip into the egg mixture.
• Coat generously with the seasoned breadcrumb mixture.

For an extra crispy crust, repeat the egg and breadcrumb coating a second time.

Return the coated burrata to the refrigerator for another 10–15 minutes so the coating adheres well.

Step 4: Fry the Burrata Bombs

Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Carefully lower 2–3 burrata bombs into the hot oil.

Fry for 2–3 minutes, turning occasionally until evenly golden brown and crisp.

Remove with a slotted spoon and transfer to a paper towel-lined plate or wire rack.

Repeat with the remaining burrata.

Step 5: Baking Option

For a lighter version:

Preheat the oven to 425°F (220°C).

Place the breaded burrata bombs on a parchment-lined baking sheet.

Lightly spray or brush with olive oil.

Bake for 12–15 minutes, turning once halfway through, until golden brown and crisp.

For additional browning, broil for the final 1–2 minutes, watching carefully.

Step 6: Prepare the Marinara

Warm the marinara sauce in a small saucepan over medium-low heat until heated through.

Stir occasionally to prevent sticking.

Transfer to a serving bowl.

Step 7: Garnish

Arrange the crispy burrata bombs on a serving platter.

Sprinkle with:

• Freshly grated Parmesan
• Torn fresh basil
• Crushed red pepper flakes (optional)

Drizzle lightly with balsamic glaze if desired.

Step 8: Serve

Serve immediately while the cheese is warm and creamy.

Pair with:

• Warm marinara sauce
• Garlic bread
• Bruschetta
• Fresh arugula salad
• Roasted vegetables
• Toasted crostini

Cut each burrata bomb open just before eating to reveal the creamy pesto-filled center.

Chef’s Tips

• Chill the stuffed burrata before breading to make it easier to handle.
• Double-coating the breadcrumbs creates an extra crispy shell.
• Maintain the oil temperature at 350°F (175°C) for even cooking and minimal oil absorption.
• Use high-quality refrigerated pesto for the freshest flavor.
• Serve immediately for the perfect contrast between the crispy coating and molten cheese center.

Delicious Variations

Sun-Dried Tomato Burrata Bombs

Replace the pesto with finely chopped sun-dried tomatoes mixed with Parmesan.

Truffle Burrata Bombs

Add a teaspoon of truffle paste or truffle pesto to the filling.

Spicy Burrata Bombs

Mix chopped Calabrian chilies or chili flakes into the pesto.

Spinach & Artichoke Burrata Bombs

Fill with a creamy spinach and artichoke mixture instead of pesto.

Prosciutto Burrata Bombs

Wrap each stuffed burrata with a thin slice of prosciutto before breading for extra savory flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The coating will soften slightly, but the flavor will remain delicious.

Reheating

• Oven: Bake at 375°F (190°C) for 8–10 minutes until heated through.
• Air Fryer: Reheat at 350°F (175°C) for 4–5 minutes.
• Avoid microwaving, as it may make the coating soggy and cause the cheese to overheat.

Approximate Nutrition (Per Serving)

• Calories: 460
• Protein: 20g
• Carbohydrates: 24g
• Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 145mg
• Sodium: 760mg
• Fiber: 2g
• Sugar: 3g