Breaded Burrata Stuffed with Pesto: Crispy Outside, Creamy Inside

This breaded burrata stuffed with pesto is crisp on the outside and creamy in the center.

The key is to handle the burrata gently, chill it well, and fry it quickly so the crust turns golden before the cheese leaks.

Ingredients for 2 servings

• 2 burrata balls, about 125 g each
• 2 tablespoons basil pesto, about 40 g
• 60 g all-purpose flour
• 2 eggs
• 100 g fine breadcrumbs
• 30 g grated Parmesan, optional
• 1/2 teaspoon black pepper
• 500 ml neutral oil for frying
• 150 g cherry tomatoes for serving
• Fresh basil leaves for serving

How to make it

Stuff the burrata

Drain the burrata very well and pat it dry. Make a small opening, add about 1 tablespoon of pesto into each ball, then close gently.

Coat carefully

Place the flour in one bowl, beaten eggs in a second bowl, and breadcrumbs mixed with Parmesan and pepper in a third bowl. Coat each burrata in flour, egg, then breadcrumbs.

Chill before frying

Place the coated burrata in the freezer for 20 minutes. This helps the coating firm up and reduces the risk of leaking.

Fry until golden

Heat the oil to 175°C. Fry each burrata for 45 to 60 seconds, turning carefully, until golden. Drain on paper towel.

Serve immediately with cherry tomatoes and basil while the center is still creamy.

Helpful tips

Do not fry for too long. Burrata is delicate, and a short frying time keeps the crust crisp while protecting the creamy center.

Conclusion

Breaded pesto burrata is a simple but impressive starter. With good chilling and quick frying, you get a crisp crust, warm pesto, and a creamy cheese center.