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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.