Description

A crispy, golden-brown exterior reveals a creamy, oozy burrata center—perfectly air-fried for an indulgent appetizer served with pesto and toasted bread.

Ingredients

1 (4.4 oz) burrata ball, drained and patted dry
1/4 cup all-purpose flour
1 large egg, beaten
1/4 cup panko breadcrumbs
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1/2 tsp kosher salt
Cooking spray
1 cup prepared pesto
Toasted ciabatta slices (for serving)

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Instructions

Freeze burrata on a plate for 15 minutes.
Set up dredging bowls: one with flour, one with beaten egg, one with panko mixed with thyme and salt.
Coat burrata in flour, then egg, then breadcrumbs. Freeze again for 15 minutes.
Preheat air fryer to 350°F and spray basket with cooking spray.
Place burrata in the basket, spray it generously, and air-fry until golden brown, about 5–7 minutes.
Serve on a bed of pesto with toasted ciabatta slices. Pierce to let the creamy center flow out.

Notes

Freezing before and after coating prevents bursting during cooking.
Can substitute with mini burrata balls.
Pesto can be swapped with marinara or romesco sauce.