Airfried Cheese Curds
You won't miss the oil using the airfryer for these crispy, crunchy and gooey appetizer. Add a marinara sauce and serve at your next Italian feast.
Equipment
- Airfryer
Ingredients
- 6 oz cheese curds in 1-1/2" pieces
- 1 cup panko bread crumbs
- 3 eggs
- 1/8 cup flour
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh parsley-minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine panko, Parmesan, Italian seasoning, parsley, salt and pepper in a pie tin or shallow dish.
- In second pie tin whisk the eggs.
- In third pie tin add the flour.
- Roll cheese curd in the flour and shake off excess, then roll in egg mixture and lastly into the panko mixture. Make sure it is fully coated each time and shake off the excess.
- Dip cheese curd back into egg and then into panko mixture. Pressing a little to get the coating to stick better.
- Spray cheese curds and then add them to your airfryer. My airfryer has trays not a basket. Doing more than 1 tray just rotate the trays after a couple of minutes. Don't overcrowd your tray/basket.
- Fry at 400' for 6 minutes flipping halfway through until you get your desired brownness. I did have some curds that started to melt but that just gives the rustic look.
Notes
Change the seasoning in the panko if you want to have it as part of a cohesive meal.
Make or buy your favorite dipping sauce like marinara, honey mustard or the favorite ranch. I enjoyed them without any sauce.