Chilli cheese balls in the Air Fryer
Crispy homemade chilli cheese balls with a soft centre of melted cheese and little pieces of fresh chilli. The air fryer gives you that golden coating without a drop of deep-frying oil.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 4 Mixing bowl One for the cheese mixture and three for the coating
- 1 Parchment paper For the tray in the freezer
- 1 Brush For the oil
Ingredients
Cheese filling
- 200 g plain cream cheese The firm type, not light
- 150 g cheddar Finely grated
- 2 pcs red chillies Finely chopped, seeds removed
- 2 tsp smoked paprika
- 1 tsp garlic powder
1 tsp salt
Coating
- 50 g plain flour
- 2 pcs eggs
- 100 g panko breadcrumbs
- 1 tbsp neutral oil For brushing
Instructions
Preparation
- Beat 200 g plain cream cheese until soft in a bowl, then mix in 150 g cheddar, 2 pcs red chillies, 2 tsp smoked paprika, 1 tsp garlic powder and 1 tsp salt until the mixture is completely smooth and even.
- Shape the mixture into 16 evenly sized balls of about 3 cm. Place them on a tray lined with parchment paper and put them in the freezer for 60 minutes, until they are frozen solid. This step is crucial for keeping the cheese inside the ball during cooking.
- Put 50 g plain flour in one bowl, whisk 2 pcs eggs together in another, and tip 100 g panko breadcrumbs into a third.
- Turn the frozen balls first in the flour, then in the egg and finally in the panko. Dip them once more in egg and panko so the coating covers them completely with no gaps. The double coating gives you the crisp surface and holds the cheese in.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Brush the balls lightly all over with 1 tbsp neutral oil, and place them in a single layer in the basket with plenty of space between them.
- Bake them at 200 °C for 8 minutes. Turn them carefully after 5 minutes so the coating goes evenly golden all over. If they are still pale, give them 1-2 minutes more and keep an eye on them. The cheese must not break through.
Serving
- Let them rest for 2 minutes so the melted cheese sets slightly. Serve them warm with a dip of crème fraîche, sweet chilli or garlic dressing.
Notes
Tips for a perfect result:
The balls need to be frozen solid before you coat and bake them. If they are only chilled, the cheese melts out into the basket long before the coating has a chance to crisp up. Crisp outside, soft centre:
A double coating of egg and panko seals every gap, and a thin layer of oil makes the crumb brown just as it would in a deep fryer. Space the balls out well so the air can circulate all the way round. An overcrowded basket gives soft sides. Variation:
Swap the cheddar for mozzarella for a longer cheese pull, or use jarred jalapeños instead of fresh chillies if you want less heat. To serve:
Serve them as a snack with sweet chilli dip, aioli or garlic dressing. They also work as a starter alongside a fresh salad. Portion size:
If your air fryer is on the smaller side, you can cook the dish in two batches.
The balls need to be frozen solid before you coat and bake them. If they are only chilled, the cheese melts out into the basket long before the coating has a chance to crisp up. Crisp outside, soft centre:
A double coating of egg and panko seals every gap, and a thin layer of oil makes the crumb brown just as it would in a deep fryer. Space the balls out well so the air can circulate all the way round. An overcrowded basket gives soft sides. Variation:
Swap the cheddar for mozzarella for a longer cheese pull, or use jarred jalapeños instead of fresh chillies if you want less heat. To serve:
Serve them as a snack with sweet chilli dip, aioli or garlic dressing. They also work as a starter alongside a fresh salad. Portion size:
If your air fryer is on the smaller side, you can cook the dish in two batches.
Nutrition
Calories: 480kcalCarbohydrates: 30gProtein: 19gFat: 31gSaturated fat: 17gPolyunsaturated fat: 3gMonounsaturated fat: 9gTrans fat: 1gCholesterol: 180mgSodium: 1010mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 1250IUVitamin C: 4mgCalcium: 320mgIron: 2mgNet carbohydrates: 29g
