📝 About This Recipe
Experience the legendary taste of the Midwest without the heavy grease of a deep fryer. These air-fried cheese curds feature a double-dredged, seasoned panko crust that shatters upon impact, revealing a gooey, salty, and iconic 'squeaky' center. Perfectly balanced with a hint of garlic and smoky paprika, this recipe delivers that quintessential state fair indulgence right in your own kitchen.
🥗 Ingredients
The Cheese
- 1 pound Fresh white cheddar cheese curds (cold, straight from the refrigerator)
The Dredge Station
- 1/2 cup All-purpose flour
- 2 tablespoons Cornstarch (helps with extra crispiness)
- 2 Large eggs (beaten)
- 2 tablespoons Buttermilk (adds tang and helps the coating stick)
- 1.5 cups Panko breadcrumbs (finely crushed for better coverage)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Dried parsley
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly ground)
For Serving
- 1 Cooking spray (avocado or olive oil spray)
- 1/2 cup Marinara sauce (warmed)
- 1/4 cup Ranch dressing (for dipping)
👨🍳 Instructions
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1
Place the cheese curds in the freezer for about 15-20 minutes before starting. This ensures they don't melt completely before the crust turns golden.
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2
Prepare your dredging station using three shallow bowls. In the first bowl, whisk together the flour, cornstarch, salt, and pepper.
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3
In the second bowl, whisk the eggs and buttermilk together until smooth and well combined.
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4
In the third bowl, mix the panko breadcrumbs with the garlic powder, onion powder, smoked paprika, and dried parsley.
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5
Remove the curds from the freezer. Take a small handful of curds and toss them in the flour mixture until lightly coated, shaking off the excess.
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6
Dip the floured curds into the egg wash, ensuring every nook and cranny is moistened.
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7
Transfer the curds into the panko mixture, pressing firmly so the crumbs adhere to the cheese.
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8
For an extra-thick crust that prevents leakage, dip the curd back into the egg wash and then back into the panko for a second time.
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9
Place the coated curds on a parchment-lined baking sheet and freeze for another 15 minutes to set the breading.
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10
Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
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11
Lightly spray the air fryer basket with cooking spray. Arrange the curds in a single layer, ensuring they are not touching to allow for proper airflow.
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12
Generously spray the tops of the curds with cooking spray to help the panko brown evenly.
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13
Air fry for 6-8 minutes. Check them at the 5-minute mark; they are done when they are golden brown and just starting to peek through the breading.
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14
Remove carefully with a silicone spatula and let them rest for 1-2 minutes to firm up before serving.
💡 Chef's Tips
Use the 'wet hand, dry hand' method during dredging to keep your fingers from getting clumped with batter. Freezing the curds twice is the secret to success; it prevents the cheese from liquefying and running out of the breading. If you can't find panko, regular breadcrumbs work, but panko provides a much superior 'crunch' factor. Do not overcrowd the basket; if you cook too many at once, they will steam rather than crisp. Use a high-smoke point oil spray like avocado oil to avoid any bitter burnt flavors at 400°F.
🍽️ Serving Suggestions
Serve immediately with a side of spicy chipotle ranch for a modern kick. Pair with a cold, crisp Pilsner or a hoppy IPA to cut through the richness of the cheese. Offer a side of warm marinara for a classic 'mozzarella stick' style experience. Serve as a topping for a decadent poutine with gravy and fries. Add a sprinkle of fresh chives or flaky sea salt right before serving for a gourmet touch.