The air fryer is great because you can produce food that tender on the inside and crispy on the outside without the fat and calories of deep-frying. One of my favorite things to make in the air fryer is cheese sticks or cheese bites. These Cheeseball Mozzarella Bites are coated in crushed cheeseballs and the perfect size for popping in your mouth.
To make things extra easy, I used cut up pieces of string cheese for the mozzarella. The cheeseballs need to be crushed into fine pieces so that they stick to the flour and egg coated pieces of cheese.
When placing food into the air fryer, I give it a quick spritz with cooking spray to make sure the outside coating crisps up well.
One thing I learned from using the air fryer is that you need to remove the food immediately, especially anything with cheese, otherwise it keeps cooking. The Cheeseball Mozzarella Bites need to be whipped out right away after 3 minutes otherwise you’ll find gooey cheese all over the bottom of your air fryer and empty pieces of crispy coating.
But follow this recipe and remove the bites quickly and you’ve got wonderful pieces of soft cheese with a cheeseball crust.
Air Fryer Cheeseball Mozzarella Bites
Soft bites of mozzarella coated in crushed cheeseballs and cooked in the air fryer.
Calories per 4 bite serving = 160
- 3 pieces of string cheese
- ¼ cup flour
- 1 egg, beaten with 1 ts water
- ¾ cup crushed cheeseballs or cheese puffs (can be done in food processor or in a bag with a rolling pin)
- ¼ ts salt
- Cooking spray
- Mix salt with crushed cheeseballs or cheese puffs. Cut each piece of string cheese into 5 pieces. Roll each piece of string cheese in flour, then dip in egg, then roll in cheeseball crumbs. Repeat will all mozzarella pieces.
- Refrigerate coated cheese bites for 30-60 minutes.
- Place cheese bites in air fryer basket and spray with cooking spray. Set air fryer to “fries” setting or 400 degrees. Set time for 3 minutes. Remove cheese bites immediately after time has ended, otherwise the cheese will start leaking out. Eat quickly while warm and soft, before the cheese becomes firm.