Okay, this one feels a bit fancy, but it’s honestly so easy. You take burrata, coat it, throw it in the air fryer, and suddenly you’ve got this crispy outside with a warm, creamy center.
It’s the kind of thing you put on the table and people go quiet for a second 😄 No complicated steps, just a really good combo of textures.
Difficulty – Easy
Prep Time – 10 minutes
Cook Time – 7 minutes
Total Time – 17 minutes
Servings – 2–3
More ideas: Italian-Style Crispy Burrata with Herbs & Lemon
Roasted Beets with Burrata and Quick Mustard Dressing
Ingredients
Ingredient Notes & Substitutions
If you can’t find burrata, just use fresh mozzarella — it still works and gets nice and melty inside. No panko? Regular breadcrumbs are totally fine, just a bit less crunchy.
If you’re out of Parmesan, you can use nutritional yeast for that slightly cheesy flavor. And if you want to boost the taste a bit, add a pinch of garlic powder to the coating — it makes a difference.
Instructions
- Place the burrata in the freezer for about 15 minutes so it becomes slightly firmer and easier to coat.
- Prepare three bowls for breading: flour in the first, beaten egg in the second, and panko mixed with salt, pepper, and Parmesan in the third.
- Roll the chilled burrata gently in the flour until lightly coated.
- Dip the burrata into the beaten egg so the surface becomes evenly covered.
- Press the burrata gently into the panko mixture until the entire surface is coated.
- Tip: Avoid pressing too hard so the delicate outer skin of the burrata stays intact.
- Lightly spray the coated burrata with olive oil.
- Preheat the air fryer to 180°C / 355°F.
- Place the burrata in the air fryer basket and cook for 6–8 minutes until the crust becomes golden and crisp.
- Tip: The coating should look lightly browned while the cheese inside remains soft.
- Remove the burrata from the air fryer and let it rest for 1–2 minutes before serving.
Tips & Serving
Burrata is really soft, so it helps to chill it for a bit before cooking. It makes it easier to coat and gives the crust time to crisp up before the inside starts melting too fast.
This is best served right away. Once you cut into it, the center gets all creamy, so have something ready to scoop it up — crusty bread is perfect. Fresh tomatoes or a simple salad on the side help balance how rich it is.
You can tweak the flavor pretty easily. Add some chili flakes if you want a bit of heat, or mix in lemon zest and herbs for something fresher. A little extra Parmesan in the coating also makes it more savory.
If you don’t have an air fryer, the oven works too — just bake until the outside is golden. And if it ever leaks, it’s usually because it wasn’t chilled enough or stayed in too long.
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Crispy Skin Chicken with Garlic Herb Potatoes
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