Air Fryer Cheese Curds
Utilize your air fryer to prepare cheese curds if you're aiming to reduce the use of oil. Hailing from Wisconsin, fried cheese curds are a common treat, often drenched in grease. These air-fried cheese curds, however, offer the appealing golden hue of conventionally fried ones while allowing the creamy cheese to take center stage. Feel free to dip or even immerse them in roasted garlic aioli; your taste buds will certainly appreciate it. Adding JBJ Soul Seasoning blend from the JBJ Soul Kitchen gives these cheese curds an extra kick. Whether it's for gatherings, enjoying during your favorite game, or satisfying your cheese curd cravings, these air-fried cheese curds are destined to become your new favorite snack.
Ingredients
Roasted Garlic Aioli
- 3 cloves garlic, peeled
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon soul food seasoning (such as JBJ Soul Kitchen Soul Seasoning)
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
Cheese Curds
- 10 ounces cheese curds
- 1 1/4 cups all-purpose flour
- 4 teaspoons soul food seasoning (such as JBJ Soul Kitchen Soul Seasoning), divided
- 1 large egg
- 1 1/2 cups milk
- 2 1/4 cups panko bread crumbs
- 1 teaspoon vegetable oil, or as needed for spraying
- nonstick cooking spray
Instructions
- For Aioli: Combine garlic cloves, olive oil, and the 1/2 teaspoon soul seasoning in a small bowl and toss to coat. Wrap garlic tightly in a small piece of foil.
- Preheat the air fryer to 375 degrees F (190 degrees C). Place wrapped garlic in the air fryer basket, and air fry for 15 minutes.
- Remove garlic from the air fryer and place in a small bowl. Mash roasted garlic with the back of a spoon. Let stand for 30 minutes.
- Stir mayonnaise and lemon juice into the mashed garlic until well combined. Cover and refrigerate for 30 minutes before serving.
- For Cheese Curds: Place cheese curds on a large rimmed baking sheet lined with parchment paper. Place the tray with cheese curds in the freezer for 30 minutes.
- Meanwhile, whisk flour and 1 teaspoon soul seasoning together in a shallow bowl. Whisk eggs and milk together In a separate bowl until smooth and cohesive. Stir panko and remaining 3 teaspoons soul seasoning together in a third shallow bowl.
- Remove cheese curds from the freezer. Working in batches, dip cheese curds into the flour to coat well, then into the egg mixture, making sure to shake off any excess. Dip curds again in flour mixture and again into egg mixture. Finally, dip curds into panko to fully coat with breadcrumbs. Use your dry hand to pack on panko so that it sticks well. Place breaded cheese curds back onto the baking sheet. When all cheese curds are breaded, return the baking sheet to the freezer for 30 minutes.
- Preheat the air fryer to 350 degrees F (175 degrees C). Remove tray from freezer. Using a mister, lightly spray both sides of the cheese curds with vegetable oil. Coat the air fryer basket with nonstick cooking spray.
- Working in batches, place cheese curds in the air fryer basket in a single layer. Air fry until golden brown and crispy on both sides, flipping halfway through cooking time, 4 to 6 minutes.
- Let stand in the air fryer for 1 to 2 minutes before serving. Serve with roasted garlic aioli.
Notes
Refrigerate aioli in an airtight container for up to 7 days. Store leftover cheese curds in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 944kcalCarbohydrates: 81gProtein: 33gFat: 53gSaturated Fat: 19gCholesterol: 136mgSodium: 1430mgPotassium: 381mgFiber: 4gSugar: 9gVitamin C: 1mgCalcium: 746mgIron: 5mg
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