Pat burrata cheese balls dry with paper towels to remove excess moisture.

In a shallow dish, whisk together flour, garlic powder, paprika, salt, and pepper.

Dip each burrata ball into beaten eggs, coating evenly.

Roll the egg-coated cheese in panko breadcrumbs until fully covered.

Repeat the egg and breadcrumb steps for an extra crispy crust.

Heat vegetable oil in a deep pan to 350°F (175°C), enough to submerge the burrata.

Gently lower each coated burrata into hot oil, frying until golden brown on all sides.

Remove with a slotted spoon and drain on paper towels.

In a small bowl, mix mayonnaise, hot sauce, honey, lemon juice, and minced garlic to create the spicy dipping sauce.

Plate the crispy burrata balls and serve with the bold, spicy sauce on the side.

Garnish with fresh parsley before serving if desired.