Air Fryer Mozz Sticks (Print Version)

Panko crusted mozzarella gets all crunchy in the air fryer. Fast and hits the spot every time.

# Ingredients:

→ Dairy

01 - 8 sticks of mozzarella cheese

→ Coating

02 - 100 grams panko crumbs
03 - 2 eggs, large
04 - 80 grams plain flour

→ Seasonings

05 - 0.5 teaspoon paprika
06 - 0.25 teaspoon black pepper, ground
07 - 0.5 teaspoon oregano, dried
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon kosher salt

→ Other

10 - Olive oil spray

# Steps:

01 - Let these go in your air fryer at 199°C for about 5–8 minutes. You'll know they're done when the outside looks crunchy and golden and the cheese inside is all gooey. No need to rush, just cook in groups if the basket gets too full.
02 - Coat your fryer basket with some olive oil spray. Put your cheese sticks in, just don't cram them too close together. Give the tops a light misting of oil too.
03 - Switch on your air fryer and crank it up to 199°C. Let it preheat for five minutes before adding anything.
04 - When they've frozen a bit, pull them out and drop each one in the egg and then the crumb mix again. Stick the tray back in the freezer so they get nice and solid—leave them there for about half an hour to an hour.
05 - Pop every coated stick onto a tray with parchment paper and freeze 'em for 30 minutes or more. If you have egg left, you can stash it in the fridge until later.
06 - One by one, roll a cheese stick in your flour blend first and shake off the extra. Dip it in the egg so every bit gets covered, then let any run off. Last, roll it in the seasoned crumbs, pressing gently to help stuff stick.
07 - Cut every mozzarella stick down the middle—this gives you 16 little cheese batons.
08 - In a third bowl, dump in panko, oregano, garlic powder, and paprika. Mix this stuff really well—each crumb should have some seasoning.
09 - Crack your eggs into a bowl and give them a solid whisk so they're totally blended.
10 - Grab a shallow bowl and toss in flour, black pepper, and salt. Swirl together so it’s all mixed up, then set it aside.

# Notes:

01 - Freezing your mozzarella twice keeps the cheese from leaking everywhere while cooking. This way, you end up with crunchy outsides and gooey centers every time.