Description
A crispy, indulgent appetizer featuring golden air‑fried burrata served hot with fresh herbs, olive oil, and a sprinkle of sea salt — creamy on the inside, crisp on the outside.
Ingredients
- 2 balls burrata cheese (about 4–6 oz each)
- 1 cup panko breadcrumbs
- ½ cup all‑purpose flour
- 2 large eggs, beaten
- ½ tsp garlic powder
- ½ tsp dried Italian seasoning
- Salt and black pepper, to taste
- Cooking spray or 1–2 tbsp olive oil, for air frying
- Fresh basil or parsley, for garnish
- Extra‑virgin olive oil, for drizzling
- Optional: balsamic glaze, red pepper flakes
Instructions
- Preheat the air fryer to 400°F (200°C).
- Gently pat the burrata dry with paper towels. Season lightly with salt and pepper.
- Set up a breading station: flour in the first bowl, beaten eggs in the second, seasoned panko (with garlic powder and Italian seasoning) in the third.
- Carefully coat each burrata ball in flour, shaking off excess, then dip in egg, and finally coat evenly with panko breadcrumbs.
- Lightly spray or brush the air fryer basket with olive oil.
- Place the coated burrata in the basket (leave space between balls). Spray the tops lightly with cooking spray or olive oil.
- Air fry at 400°F for 8–10 minutes, or until breadcrumbs are golden brown and crisp.
- Remove carefully with a spatula and transfer to a serving plate.
- Drizzle with extra‑virgin olive oil, garnish with fresh herbs and optional balsamic glaze or red pepper flakes.
- Serve immediately — cut into the center to enjoy the creamy burrata inside.
Notes
- Burrata is delicate—handle gently to avoid breaking before breading.
- For extra crunch, double‑coat by re‑dipping in egg and breadcrumbs before air frying.
- Serve hot — crispy exterior paired with warm, creamy interior.
- Air‑fryer models vary — check at 8 minutes to avoid overbrowning.