📝 About This Recipe
Transport your taste buds to the sun-drenched terraces of the Balkans with Kashkaval Pane, Bulgaria's beloved fried cheese appetizer. Traditionally deep-fried, this air-fried version achieves that iconic, shatteringly crisp exterior and molten, gooey center with a fraction of the oil. It’s a masterclass in texture, featuring tangy semi-hard sheep's milk cheese encased in a seasoned, double-dredged crust that stands up to the heat.
🥗 Ingredients
The Cheese
- 400 grams Kashkaval Cheese (cut into 1/2 inch thick rectangular slices; chilled)
The Breading Station
- 1/2 cup All-purpose flour (for the first coating)
- 2 Large eggs (beaten well)
- 1 tablespoon Ice-cold water (added to eggs to help the crust set)
- 1 cup Fine breadcrumbs (plain or Panko pulsed finely)
- 1/2 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Dried savory or oregano (adds authentic Bulgarian aroma)
- 1/4 teaspoon Salt (to season the flour)
- 1/4 teaspoon Black pepper (freshly ground)
Finishing Touches
- 1 Olive oil spray (high smoke point preferred)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by slicing the Kashkaval cheese into uniform rectangles, approximately 1/2 inch (1.25 cm) thick. Place the slices in the freezer for 10 minutes before breading to ensure they don't melt too quickly in the air fryer.
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2
Prepare three shallow bowls for your breading station. In the first bowl, whisk together the flour, salt, and black pepper.
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3
In the second bowl, beat the eggs with the tablespoon of ice-cold water until fully combined and slightly frothy.
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4
In the third bowl, mix the breadcrumbs with the smoked paprika and dried savory (or oregano) until the spices are evenly distributed.
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5
Take a chilled cheese slice and dredge it thoroughly in the flour, shaking off any excess. Every surface must be covered to act as a 'glue'.
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6
Dip the floured cheese into the egg wash, ensuring no dry spots remain.
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7
Press the cheese firmly into the breadcrumb mixture, coating all sides and the edges. For the ultimate 'Pane' crust, dip the cheese back into the egg wash and then back into the breadcrumbs for a second time (Double Breading).
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8
Repeat the process for all cheese slices and place them on a plate. Let them rest in the refrigerator for another 5-10 minutes to help the breading adhere.
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9
Preheat your air fryer to 400°F (200°C) for about 3 minutes.
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10
Lightly spray the air fryer basket with olive oil. Arrange the cheese slices in a single layer, ensuring they are not touching to allow for maximum airflow.
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11
Generously spray the tops of the breaded cheese with olive oil until no white flour/breadcrumb spots are visible; this is the secret to a golden-brown finish.
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12
Air fry for 4 minutes, then carefully flip the slices using a wide spatula. Spray the other side with olive oil and cook for an additional 4-5 minutes.
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13
Watch for the visual cue: the crust should be deep golden brown and slightly puffed, but the cheese should not yet be bursting through the sides.
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14
Carefully remove the cheese from the air fryer and let it rest for 1-2 minutes to allow the molten interior to set slightly before serving.
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15
Garnish with fresh parsley and serve immediately while hot and stretchy.
💡 Chef's Tips
Always use chilled cheese; room temperature cheese will liquefy before the crust turns golden. The double-breading technique is non-negotiable for air frying to prevent the cheese from leaking out. If you can't find Kashkaval, use a firm Provolone, Halloumi, or a low-moisture Mozzarella as a substitute. Do not overcrowd the basket; air circulation is what creates the 'fried' crunch. Use a high-quality oil spray (not a non-stick cooking spray with lecithin) to avoid damaging your air fryer basket.
🍽️ Serving Suggestions
Serve with a side of Lyutenitsa (Bulgarian pepper and tomato spread) for an authentic experience. Pair with a crisp Shopska salad (tomatoes, cucumbers, and onions) to cut through the richness. A cold Bulgarian lager or a crisp dry white wine like Sauvignon Blanc balances the salty cheese perfectly. Add a dollop of Greek yogurt or strained yogurt mixed with garlic and dill on the side. Serve as a main course alongside roasted potatoes seasoned with plenty of paprika.