This Crispy Fried Burrata with Creamy Pesto Sauce is pure indulgence — golden, crunchy on the outside, and irresistibly creamy on the inside.
Each ball of burrata is breaded and fried until perfectly crisp, then served over a rich, cheesy pesto sauce that’s silky, savory, and full of flavor.
Finished with a drizzle of balsamic glaze, it’s the kind of dish that instantly feels special.
Whether you’re looking for a restaurant-quality appetizer, a cozy date-night dinner, or a show-stopping party dish, this fried burrata delivers every time.
It’s comforting, impressive, and surprisingly simple to make — the kind of recipe that makes you feel like you’re dining at your favorite bistro, yet you are right at home.
Why you’ll love this recipe!
What ingredients do I need?
- Burrata Balls: Creamy, rich, and decadent — the star of the dish with a soft, melty center encased in a delicate shell.
- All-Purpose Flour: Helps the breading stick and creates a light, crispy coating; also used in the roux for a silky, creamy pesto sauce.
- Egg: Binds the flour and panko coating to the burrata for a perfectly golden crust.
- Panko Breadcrumbs: Extra-crispy coating for that satisfying crunch that contrasts the creamy burrata inside.
- Dried Parsley: Adds a subtle herby flavor and a touch of color to the breading.
- Garlic Powder: Provides warm, savory depth to the crust without overpowering the cheese.
- Salt & Pepper: Enhances all the flavors and balances the richness of the cheese and butter.
- Canola Oil: Neutral oil for frying, ensuring a golden, crispy exterior without burning.
- Unsalted Butter : Forms the base of the roux and adds richness and depth.
- Flour: Thickens the sauce for a silky, clingy texture.
- Pesto: Bursts of fresh basil, garlic, and Parmesan flavor create the vibrant, savory sauce.
- Whole Milk : Makes the sauce creamy and smooth while balancing the strong flavors of pesto.
- Salt: Brings out all the flavors in the sauce.
- Parmesan Cheese : Adds nutty richness and helps thicken the sauce for a luscious finish.
- Balsamic Glaze: A thick, sweet-and-tangy reduction of balsamic vinegar that adds a glossy finish and a burst of flavor, perfectly balancing the creamy burrata and savory pesto.
Recipe Variations
- Marinara Style: Swap the creamy pesto for warm marinara or roasted tomato sauce for a classic Italian twist.
- Truffle Lovers: Stir a little truffle oil or truffle salt into the pesto sauce for a rich, earthy upgrade.
- Spicy Kick: Add crushed red pepper flakes or a drizzle of hot honey over the fried burrata for a sweet-heat combo.
- Herb-Infused: Mix fresh basil, parsley, or chives into the panko coating for extra flavor and aroma.
- Air Fryer Version: For a lighter take, air fry at 375°F for 6–8 minutes until golden and crisp.
- Pesto Twist: Use sun-dried tomato pesto, arugula pesto, or pistachio pesto instead of classic basil.
- Change up the glaze: Add a touch of fig balsamic, honey balsamic, peach glaze, etc!
Pro Tips
- Freeze before frying: After breading the burrata, freeze it for at least 45 minutes (or up to 2 weeks if making ahead). This helps the coating firm up and keeps the cheese from leaking or bursting in hot oil.
- How to freeze ahead: Place the breaded burrata balls on a parchment-lined tray and freeze until solid. Then transfer them to an airtight container or freezer bag with parchment between each one.
- Fry from frozen: You can fry the burrata straight from frozen — just add an extra minute or so to the cooking time to make sure it’s evenly golden and warmed through. (You do risk over browning the outside if you do this, so reducing the oil temperature a little could be helpful since you will keep it in the oil longer).
- Watch your oil temperature: Keep your oil around 350°F. If it’s too hot, the outside will brown too fast before the cheese inside softens; too cool, and the coating will absorb oil and get soggy.
- Handle gently: Use a slotted spoon or spider strainer to lower and remove the burrata — it’s delicate once fried and can easily splash when placed into the oil.
- Salt right after frying: Sprinkle flaky sea salt while it’s still hot so it sticks to the crispy coating.
- Serve immediately: Fried burrata is best served right away when the contrast between the crispy shell and creamy center is at its peak.
Leftovers and Storage
- Storing leftovers: Fried burrata is best enjoyed fresh, but if you have leftovers, let them cool completely before refrigerating. Store in an airtight container for up to 2 days.
- Reheating: Reheat in a 350°F oven or air fryer for 6–8 minutes, or until the outside crisps up again and the center is warm. Avoid microwaving — it makes the coating soggy.
- Freezing cooked burrata: You can freeze already-fried burrata, though the texture won’t be quite as crisp once reheated. Wrap individually in parchment and store in a freezer-safe container for up to 1 month. Reheat directly from frozen in the oven or air fryer until hot and crispy.
- Freezing before frying (best method): Bread the burrata and freeze before frying for up to 2 weeks. Fry directly from frozen for the best results — golden outside, perfectly melty inside.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Fried Burrata with Creamy Pesto
This Crispy Fried Burrata with Creamy Pesto Sauce is the ultimate comfort-meets-luxury recipe. Gooey burrata is breaded, fried until golden and crisp, then nestled on a rich, cheesy pesto sauce and finished with balsamic glaze. Perfect for an impressive appetizer, cozy dinner, or date-night dish — it’s creamy, crunchy, and downright irresistible.
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Ingredients
- 2 whole burrata balls
- 1/4 c. All purpose flour
- 1 egg whisked
- 3/4 c. Panko breadcrumbs
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- Pinch salt and pepper
- Canola Oil
Creamy Pesto—
- 1 tbsp unsalted butter
- 1 tbsp all purpose flour
- 3 tbsp pesto grab your favorite!
- 1/2 c. whole milk
- Pinch salt
- 1/2 c. Parmesan cheese freshly grated
Instructions
- Being very careful, pat burrata with a cloth or paper towel, to dry off extra moisture.
- Set up 3 bowls, one with flour, another with the whisked egg, and then the last one with the mixed panko and seasonings.
- Roll the burrata into the flour, then egg, and then panko mixture. Then repeat with the egg and panko mix again. Place on a parchment lined baking sheet or freezer safe container. Repeat with the second burrata ball.
- Place the breaded burrata in the freezer for around 45 minutes. (This step is important to help prevent leaking, or bursting, while cooking)
- Towards the end of the freezer time, add enough canola oil to a small deep pot to cover the bottom of pot 2 inches. Heat the oil on medium until about 350F (or oil is ready when the end of a wooden spoon bubbles when pressed to the bottom of the pot).
- Once oil is ready, gently place one burrata at a time to the oil and fry about 2 minutes on one side, or until nicely browned, and then carefully and gently flip to fry the other side another 1-2 minutes. (Adjust the temperature according to how fast it is browning)
- Remove from oil , place on paper towel lined plate, and sprinkle with flaky sea salt. Repeat with second burrata.
- Once burrata is fried. Make the Creamy Pesto Sauce.
- In a small skillet over low-medium heat, add the butter and flour. Stir together to make a rue until it gets a little bubbly and thick.
- Then add in the pesto and stir until combined well. Slowly drizzle in the milk while stirring until everything is combined well and not lumpy. Bring to a simmer. Then adding the salt and fresh parmesan cheese and stir until combined well.
- Spoon the creamy pesto onto a plate. Place a burrata ball on top, sprinkle a little parmesan cheese on top and a drizzle of balsamic glaze.
Burrata | Fried Burrata | Deep Fried Cheese | Creamy Pesto Sauce | Creamy Pesto | Cheesy | Cheese Lover | Appetizers | Party Food | Date Night Recipes | Holidays | Holiday Recipes | Burrata Recipes | Cheese Lover | Savory | Comfort Recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.