I held out on buying an air fryer for THE longest time, my question was “how is it different from an oven” … can’t I just bake things? Who needs another appliance taking up space in my kitchen. Well, last Thanksgiving I had a few Crate & Barrel gift certificates expiring and decided to get one. HOLY MOLY! I didn’t know what I was missing out in life. Frozen egg rolls? Air Fryer. Trader Joe’s Hash Brown Patties? Air Fryer. Homemade Falafel? Air Fryer. You get the picture …
So over Christmas when a friend sent me fresh cheese curds from up-state New York, I knew I had to make air-fried cheese curds. The first time was kind of a disaster, I set the heat too high and the cheese curds exploded. Not a pretty sight. I’ve tinkered with this recipe and think what you’ll see before is a winner.
Tips & Tricks
- If you softer cheese curds, you’ll have better luck freezing the cheese curds for about 30 minutes before you dredge them, it’ll prevent them for exploding even at a lower temperature
- Overseason the breadcrumbs, the cheese sucks up flavor and you don’t want to end up with flavorless curds (though they would still be pretty darn good!)
- Prep time: 10 minutes
- Cook time: 14 minutes
- Yield: 16-20 cheese curds
- 1 bag of fresh cheese curds
- 1 cup whole wheat flour
- 1 cup panko breadcrumbs
- 2 eggs beaten
- 2 tsp Cajun seasoning
- 2 tsp paprika
- 1 tsp garlic powder
- In a shallow bowl mix panko, paprika, garlic powder, cajun seasoning and salt/pepper
- Create a dredging station of a bowl of flour, the seasoned panko and the beaten eggs
- If freezing cheese curds, remove from freezer
- One at a time, coat each individual cheese curd in flour, then egg , then panko ensuring the cheese is fully covered in breadcrumbs
- Place cauliflower on a lined sheet and spray with avocado oil spray
- Air fry at 350F for 10-12 minutes flipping over once half-way
- Complete in small batches and serve with your favorite sauce – ours is chipotle ranch!
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