I fell for fried cheese on a Wisconsin road trip, and my Burrata Balls Recipe delivers a creamy center wrapped in a hot, crisp crust. It suits appetizer lovers, late-night snackers, and party hosts, and it takes about 30 minutes total.
Easy Burrata Balls Recipe
Burrata Balls Recipe uses mini burrata, a fast three-bowl breading, and a quick fry for mega crunch and oozy centers. You set up, coat, and cook with simple pantry staples.
I tested stovetop and air fryer methods, so you can pick your path. I also built in a double-coat trick that keeps the cheese inside where it belongs.
Ingredients You’ll Need
- Mini burrata: 8–12 pieces (1–2 oz each). Brands I like: BelGioioso, Di Stefano, or Trader Joe’s burrata. If you only find large balls, cut into 4–6 chunks and pat very dry.
- All-purpose flour: 1/2 cup for the base coat. Use a 1:1 gluten-free blend for a swap.
- Eggs: 2 large, beaten with 1 tablespoon water for easy dipping.
- Panko breadcrumbs: 1 1/2 cups for crunch. Kikkoman panko works great; use gluten-free panko if needed.
- Finely grated Parmesan: 1/3 cup for extra savory punch.
- Seasonings: 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika. Pinch of red pepper flakes if you like heat.
- Neutral oil for frying: 2–3 cups, enough for 1 1/2 inches in the pan. Use avocado, canola, or refined peanut oil.
- For serving: Warm marinara (Rao’s for a shortcut), pesto, fresh basil, flaky salt, lemon wedges, or a light hot honey drizzle.
Equipment:
- Heavy skillet or Dutch oven, wire rack set over a sheet pan, three shallow bowls, tongs, spider or slotted spoon, paper towels, and an instant-read thermometer. Air fryer (optional).
How to Make Burrata Balls
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 30 minutes
- Drain and dry
- Drain the mini burrata and blot every piece very dry. Tuck any seams closed with your fingers. Chill the balls on a paper towel–lined plate in the freezer for 5–10 minutes while you set up the coating.
- Set up the coating
- Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko, Parmesan, salt, pepper, garlic powder, and smoked paprika mixed together.
- Coat
- Roll a burrata ball in flour, shake off extra, dip in egg, then press into the panko mix until fully coated. Keep the coating even and seal any thin spots.
- Double-coat
- Dip the coated ball back into egg, then into panko again. This double layer locks in the creamy center. Repeat with all pieces.
- Heat the oil
- Pour oil into a heavy skillet to about 1 1/2 inches. Heat to 350–365°F. A pinch of panko should sizzle on contact.
- Fry in batches
- Lower 3–4 coated balls into the oil. Fry 60–90 seconds, turn gently, and cook another 60–90 seconds until deeply golden. Pull them once they look crisp; the centers will stay creamy.
- Drain and season
- Move fried burrata to a rack. Sprinkle a tiny pinch of salt while hot.
- Cook the rest
- Keep the oil near 350°F and finish the batch. Let the oil return to temp between rounds for steady color and crunch.
- Air fryer option
- Spray the coated balls lightly with oil. Air fry at 380°F for 7–9 minutes, turning halfway, until golden and crisp. Watch the last minute to avoid leaks.
- Serve
- Plate with warm marinara or pesto, add basil, and squeeze a little lemon if you like.
Tips
- Dry the cheese well; moisture blows the coating off.
- Work with mini burrata; large pieces leak more.
- Double-coat every ball; it keeps the center in and boosts crunch.
- Chill the coated balls for 5 minutes while the oil heats; the crust sets better.
- Keep oil at 350–365°F; cooler oil turns the crust soggy, hotter oil browns too fast.
- Fry in small batches; crowding drops the temp.
- Use a rack, not a plate; airflow preserves the crust.
- Turn gently with tongs; rough handling tears the coating.
- If a ball starts to ooze, pull it and snack on that one right away.
- Air fryer cooks well, but a light oil spray on the crust helps it crisp.
Variations I’ve Tried
- Gluten-free: Use a 1:1 GF flour blend and GF panko.
- Vegan: Use plant-based mozzarella balls and a cashew-cream dollop tucked inside for a burrata-style center; coat and cook the same way.
- Add-ins: Mix lemon zest, chopped parsley, or chili flakes into the panko. Wrap each ball with a thin ribbon of prosciutto under the coating for a salty twist. Drizzle truffle oil over the finished balls for a fancy finish.
How to Serve Burrata Balls
Set them on a platter with warm marinara, pesto, and a quick arugula salad with lemon and olive oil. Pair with a crisp pilsner, prosecco, or a light Italian red. Add charcuterie, olives, and roasted peppers to turn the appetizer into a snack board.
Make-Ahead and Storage
- Make-ahead: Coat the burrata and chill for up to 6 hours, uncovered on a rack. For longer storage, freeze the coated, uncooked balls on a sheet pan until firm, then bag for up to 1 month.
- Fridge: Store cooked burrata balls in a sealed container on a paper towel–lined box for up to 2 days.
- Reheat: Use a 375°F oven or 370°F air fryer until hot and crisp, 6–8 minutes. Skip the microwave; it softens the crust.
Burrata Balls Recipe
Burrata Balls are creamy and indulgent Italian appetizers, perfect for sharing at parties or enjoying as a delicious starter.
Ingredients
Instructions
- Gently break the burrata cheese into bite-sized balls with your hands.
- Arrange the burrata balls on a serving platter.
- Scatter cherry tomato halves and fresh basil leaves over the cheese.
- Drizzle everything with extra virgin olive oil.
- Season with sea salt and freshly ground black pepper.
- Serve immediately with slices of crusty bread if desired.