Air Fryer Breaded Cheese Sticks
Warm cheese sticks with a crispy coating and a stretchy, gooey center. A short freeze helps keep the cheese from leaking out as it cooks.
- Time
- 30 min
- Serving
- 464 kcal
- Ingredients
- ≈ $1.25
- Protein
- 23 g
Ingredients
- 1 Mozzarellapack 125 g ≈ $1.80 80 g
- 2 Wheat flour 20 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Breadcrumbs 25 g
- 5 Paprika 1 g
- 6 Salt 1 g
- 7 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the mozzarella1 into sticks about 2 cm thick.
Mix the breadcrumbs with the paprika and salt. Set out the flour and beaten egg separately.
Coat the cheese in flour, dip it in egg, cover it with breadcrumbs, then repeat the egg and breadcrumb layers.
Place the sticks in the freezer for 15 minutes so the coating sets.
Lightly brush the sticks with oil and cook in the air fryer at 200 °C for 6–7 minutes until golden and crisp.
Serve right away while the cheese inside is soft and stretchy.
Tips
- Why it works
- The double layer of egg and breadcrumbs seals the cheese more tightly, so at 200 °C it has time to melt inside before the coating breaks.
- Substitutions
- Replace the mozzarella with the same weight of suluguni: the taste will be saltier, and the center will stretch just as well. You can replace the breadcrumbs with finely crumbled white bread.
- Common mistakes
- The main mistake is overcooking the sticks: if cracks appear in the crust and the cheese starts to leak, take them out right away.
- Storing and reheating
- Eat right after cooking. In the fridge they keep up to 1 day, reheat in the air fryer for 2–3 minutes at 180 °C, but the cheese will stretch less.
- Serve with
- Serve as a snack with tomato sauce or alongside vegetable sticks on the kids' table.
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