Air-Fryer Mozzarella Sticks

• 72 g (3 sticks) Part-skim mozzarella string cheese (3 sticks (about 2.5 oz))
• 8 g All-purpose flour (1 tbsp)
• 30 g (1 egg white) Egg white (1 large egg white)
• 20 g Dry breadcrumbs or panko (0.7 oz)
• 0.5 g Dried oregano (½ tsp)
• 0.5 g Garlic powder (⅛ tsp)
• 2 g Vegetable oil spray (½ tsp)
• 50 g Tomato sauce (1.8 oz)

You'll need: Air fryer (or oven and baking sheet), 3 shallow bowls, Baking sheet, Parchment paper, Small bowl.

Method

1. Bread the cheese

   Cut each mozzarella stick in half. Put the flour in one bowl, the egg white in the second and the breadcrumbs mixed with the oregano and garlic powder in the third. Roll each piece in flour, then egg white, then crumbs. Dip each in the egg white and crumbs a second time, pressing firmly.

   A second coat is what stops the cheese leaking out as it melts.

2. Freeze until solid

   Lay the sticks on a parchment-lined baking sheet, not touching, and freeze for at least 30 minutes, until solid all the way through.

   Don't skip the freezer. Frozen cheese holds its shape while the crust sets.

3. Air-fry from frozen

   Heat the air fryer to 200°C (400°F). Spray the frozen sticks with the oil and air-fry them for 5–6 minutes, until deep golden. Pull them out as soon as you see the first sign of melted cheese. No air fryer? Heat the oven to 220°C (425°F) at the start and bake on a lined baking sheet instead, turning halfway; it takes about 5 minutes longer.

   Stop at the first sign of cheese at the seams. A minute too long and they burst.

4. Warm the dipping sauce

   Warm the tomato sauce in the small bowl in the microwave for about 30 seconds, until steaming. Serve the sticks with it right away.

   Warm sauce and hot sticks go together. Cold sauce cools the cheese too fast.

Swaps

• Tomato sauce → Light ranch dressing, 2 tbspCooler and creamier, with about 40 kcal more.
• Dry breadcrumbs or panko → Crushed cornflakesExtra crunch and a slightly sweet crust.