Air Fryer Mozzarella Sticks
Coated in herby breadcrumbs and cornflakes then cooked in an air fryer, these mozzarella sticks are super crispy & gooey. The ultimate lunchtime snack!
Servings: 4 People
Equipment
- Air Fryer
- 3 Mixing Bowls
Ingredients
- 1 Block Low Moisture Mozzarella
Panè
- 100 g Panko Breadcrumbs
- 100 g Cornflakes
- 1 tsp Garlic Granules
- 1 tsp Onion Granules
- 1 tsp Dried Mixed Herbs
- 60 g Plain Flour
- 3 Large Eggs
- 2 tsp Milk
To Cook
- 2 tsp Vegetable Oil
- Maldon Salt
Instructions
- Start by cutting the block of mozzarella into sticks, roughly 1.5 cm wide.
- Next prepare the panè station.In a food processor, blitz the cornflakes into coarse crumbs then combine in a bowl with the breadcrumbs, garlic, onion & herbs. In another bowl, beat together the eggs & milk. Place the flour into a third bowl.Season each bowl with salt & pepper.
- To panè, first roll a mozzarella stick in the flour, dip in the egg then roll in the breadcrumbs. Dip the mozzarella back in the egg then roll in the breadcrumbs again. Transfer to a lined baking tray.Repeat with the remaining mozzarella sticks then place them in the freezer for at least 1 hour.
- Drizzle the mozzarella sticks with 2 tsp of vegetable oil then place into the air fryer basket in a single layer, leaving plenty of space between each stick - you might have to cook them in batches.Air fry @ 190°c for 5-8 minutes, until the mozzarella sticks are golden brown & crispy.
- Season with sea salt & serve immediately.
Notes
These mozzarella sticks are frozen for a minimum of 1 hour before they are cooked.
This prevents the cheese from melting too quickly whilst in the air fryer. Make sure to use a low moisture mozzarella for this recipe.
Mozzarella balls have a high moisture content & won’t hold their shape whilst cooking. The secret to a super crispy coating is the double panè. This also stops the cheese from leaking.
This prevents the cheese from melting too quickly whilst in the air fryer. Make sure to use a low moisture mozzarella for this recipe.
Mozzarella balls have a high moisture content & won’t hold their shape whilst cooking. The secret to a super crispy coating is the double panè. This also stops the cheese from leaking.