Crispy Burrata Bomb with Whipped Goat Cheese & Herb Core
A delightful Crispy Burrata Bomb stuffed with whipped goat cheese and herbs, offering a perfect blend of textures and flavors.
Servings: 4 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 1 large ball burrata approx. 120–150 g
- 60 g soft goat cheese Creamy and tangy.
- 1 tbsp crème fraîche or Greek yogurt Adds smoothness and a hint of tang.
- 1 tsp chopped chives Fresh and aromatic.
- 1 tsp chopped parsley Complementary herb.
- 1 tsp lemon zest Brightens the flavor.
- to taste salt & pepper Essential seasonings.
- 30 g panko breadcrumbs For the crunchy coating.
- 30 g finely chopped pistachios Adds flavor and color.
- 1 large egg, beaten For binding the coating.
- 2 tbsp flour First layer of the coating.
- as needed neutral oil For frying or air frying.
Instructions
Preparation
- Gently cut a small slit at the top of the burrata and scoop out the creamy stracciatella into a bowl.
- In the bowl, mix the reserved stracciatella with goat cheese, crème fraîche (or Greek yogurt), lemon zest, chives, parsley, salt, and pepper until smooth and fluffy.
- Spoon the whipped mixture back into the hollowed burrata and gently press the opening closed.
Coating and Frying
- Roll the stuffed burrata in flour, then dip it into the beaten egg, and coat with panko and pistachios.
- Chill the coated burrata in the fridge for about 15 minutes.
- Heat oil in a small saucepan to 170°C (340°F) and gently fry the burrata for 1–2 minutes per side until golden brown.
- For air-frying, air-fry at 200°C (390°F) for 5–6 minutes, turning once.
Serving
- Serve the crispy burrata bomb immediately and slice open at the table to let the filling ooze out.
Notes
High-quality burrata will yield the best results. You can prepare the filling ahead of time and chill the burrata bombs until ready to fry.