Go Back
Crispy Burrata Bomb with whipped goat cheese and herb core on a serving plate.
Print Recipe

Crispy Burrata Bomb with Whipped Goat Cheese & Herb Core

A delightful dish combining creamy textures and crunchy exteriors, featuring a luscious filling of goat cheese and fresh herbs inside a golden-brown burrata shell.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Appetizer, Snack
Cuisine: Italian
Keyword: Appetizer, Burrata Bomb, Cheese, Crispy, Gourmet
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Filling

  • 1 large burrata ball (approx. 120–150 g) The star of the dish, boasting a delicate outer layer filled with rich, creamy stracciatella.
  • 60 g soft goat cheese Adds depth to the filling with its creamy and tangy flavor.
  • 1 tbsp crème fraîche or Greek yogurt Brings a whisper of acidity and creaminess to the mixture.
  • 1 tsp chopped chives Provides a gentle oniony flair, contrasting the creamy filling.
  • 1 tsp chopped parsley Brightens the palate and adds freshness.
  • 1 tsp lemon zest Elevates the dish with its citrus notes.
  • to taste salt & pepper Enhances all the flavors.

For the Coating

  • 30 g panko breadcrumbs Adds a delightful crunch.
  • 30 g finely chopped pistachios Contributes a nutty flavor and vibrant color.
  • 1 egg beaten Holds the coating together.
  • 2 tbsp flour Light dusting for preparing for breading.
  • neutral oil for frying (or use air fryer) Essential for achieving a golden crust.

Instructions

Preparation

  • Gently cut a small slit at the top of the burrata ball to scoop out the creamy stracciatella interior.
  • In a bowl, mix the stracciatella with goat cheese, crème fraîche, lemon zest, chives, parsley, salt, and pepper until smooth and fluffy.
  • Spoon the whipped mixture back into the hollowed burrata ball and secure it closed.
  • Roll the filled burrata in flour, dip into the beaten egg, then roll in the pistachio-panko mix, pressing gently.
  • Chill the coated burrata in the fridge for about 15 minutes.

Cooking

  • Heat neutral oil in a small saucepan to about 170°C (340°F). Fry the burrata for 1–2 minutes until golden all around, or air fry at 200°C (390°F) for 5–6 minutes, flipping once.

Serving

  • Serve the burrata bomb immediately and enjoy the oozy creamy filling.

Notes

For lighter options, consider air-frying instead of frying. Ensure the oil is hot enough and do not skip the chilling step to achieve a crispy exterior.